Griddled Seafood Platter

Serves 8

For the herby yoghurt dip

300g fat-free natural yoghurt 2tbsp finely chopped fresh dill 2tbsp chopped fresh chives

Juice of half a lemon, plus lemon and lime wedges to serve

Freshly ground black pepper

For the seafood

350g skinless, boneless salmon fillets

350g skinless, boneless firm white fish, such as cod

1 lemon

300g raw king prawns, tails on 8 scallops

Calorie controlled cooking spray ½tsp dried chilli flakes

Combine the ingredients for the herby yoghurt dip, season and set aside until later. Cut the salmon and white fish into 24 cubes each. Cut the lemon into quarters then thinly slice crossways. Thread the cubed fish and lemon slices onto 8 skewers. Put the prawns and scallops on a plate and mist with cooking spray, then sprinkle the chilli flakes over them.

To cook the fish skewers, heat a large griddle pan over a high heat. Mist the skewers with cooking spray and season. Cook for 2-3 minutes on each side, until golden and cooked through. Set aside and keep warm while you cook the remaining seafood.

Put the prawns and scallops on the griddle and cook for 1-2 minutes on each side, then arrange them on a platter with the fish skewers and serve with the herby yoghurt dip and lemon and lime wedges.