Red mullet with herb, fennel and pomelo salad - The Jewish Chronicle

Ingredients

• 12 red mullet fillets, skin on
• 25g mixed leaves of parsley, mint, tarragon and coriander, finely chopped
• 3 tbsp extra virgin olive oil
• Salt
• pepper
• 12 bamboo skewers, soaked for 30 minutes
• 2 fennel bulbs, sliced horizontally as thin as possible
• 25g each of parsley, coriander and mint, leaves only
• 10g tarragon, leaves only
• 300g baby spinach
• 1 bunch chopped spring onions
• 6 Lebanese cucumbers, sliced to rings
• 1 red onion, halved and thinly sliced into half moons
• 1 pomelo, peeled and sliced to 2cm cubes
• 100g sour cherries
• 2 red chilli, thinly sliced
• 2 limes, juice only
• 1 tbsp red wine vinegar
• 1 tbsp honey
• Sumac
• Greek yoghurt