GRILLED SNAPPER WITH KALE, GREEN BEANS AND MINT YOGHURT

WHAT YOU NEED 250g green beans, trimmed 3 cups (750ml) iced water 1 bunch of kale, stems removed, leaves kept in long strips 3 tblsps extra-virgin olive oil Sea salt flakes and freshly ground black pepper 2 x 85g pieces red snapper or similar white fish fillet, skin on, pin-boned 3 tblsps pine nuts, toasted Lemon wedges, to serve

MINT YOGHURT ½ cup (125g) full-fat Greek yoghurt 1 Lebanese cucumber, peeled and grated ½ garlic clove, crushed and finely chopped to a paste 2 tblsps finely chopped mint leaves 1 tblsp lemon juice, plus extra to serve Sea salt flakes and freshly ground black pepper

1 Bring a small saucepan of water to the boil. Add the beans and cook for 30 seconds. Drain and plunge into iced water to stop cooking 2 process. Drain again and set aside. To make the mint yoghurt, place all the 3 ingredients in a small bowl.

In another bowl, toss the kale leaves with 1 tblsp of the oil and a pinch of salt until well 4 coated. Set aside.

Heat a grill plate (barbecue, oven or stovetop) 5 to medium-high.

Pat dry the fish and season with salt and pepper. Rub over 1-2 tblsps of the remaining oil (or use a non-stick spray directly on the grill). Place the fish, skin-side down, on the hot grill plate and sear for 3-4 minutes. Flip and cook for a further 3 minutes. Transfer to a warm plate, skin-side 6 up, and cover to keep warm. Clean the grill and return it to medium-high 7 heat.

Arrange the kale on the grill and cook for 2 minutes, turning frequently to prevent burning. Transfer to a bowl with the beans, pine nuts and cup (90g) of the mint yoghurt. Gently toss 8 to coat.

To serve, divide the kale mixture between two plates. Top with the fish and serve with lemon wedges.