- 250 g salmon, cut into ± 2 cm cubes
- 1 small courgette
- 4 pomodoro tomatoes
- 2 green peppers
- 150 g young Oudendijk Light
- Olive oil
- Handful fresh dill
- Pepper and coarse sea salt
- Wooden skewers / satay sticks
Chop the Oudendijk Light cheese into cubes of ± 2 cm, the tomatoes into 4 and the pepper into squares. Chop the courgette into slices as thick as your finger and blanch until al dente together with the pieces of pepper for 1 minute in boiling water.
Pour off the water and allow to drain. Stick the ingredients onto the wooden skewer and rub them with olive oil. Season with pepper and coarse sea salt.
Place under the grill or on the barbecue for about five minutes.
To serve, sprinkle with some sprigs of fresh dill.