Healthier Citrus Salmon Skewers

Cut salmon into 16 cubes. Cut zucchini into 24 x 1-cm-thick rounds. Thread 1 piece of zucchini, then 1 piece of salmon, then zucchini, then salmon, then zucchini onto a skewer. Repeat to make 8 skewers in total.

Zest 1 lime, then juice. Cut remaining lime into wedges. Finely chop half of the parsley, reserving remaining leaves, and then finely chop onion. Combine lime zest and juice, chopped parsley, chopped onion, oil, garlic and 1 tbs water in a bowl.

Preheat a large chargrill pan or barbecue grill over medium-high heat. Spray skewers with oil and grill, turning occasionally, for 6-8 minutes for medium or until cooked to your liking. Transfer to a plate.

To make hummus, process chickpeas, tahini and remaining garlic until almost smooth. Add 2-3 tbs hot water and process until smooth. Spray bread with oil and chargrill, in batches, for 30 seconds each side or until lightly toasted. Place bread on plates. Spread with hummus. Top with rocket, reserved parsley and salmon skewers. Drizzle with citrus dressing. Serve with lime wedges.