+ 250 Kcal

Strawberry, Banana and Mango Shake

  • gf
  • nf
  • v
  • vg


  • Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
  • Meanwhile, soak 4 wooden barbecue skewers in cold water.
  • To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
  • Preheat the barbecue.
  • Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
  • Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.


  • 75g/2¾oz natural yoghurt
  • 1 garlic clove, grated
  • 2cm/¾in piece fresh root ginger, peeled and grated
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp mild chilli powder
  • ¼ tsp sea salt
  • 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
  • 2 lemons, very thinly sliced