GRILLED FISH, WALNUT TARATOR & CU­CUM­BER SALAD

Cuisine - - CHOP CHOP -

SERVES 4 / PREPA­RA­TION 10 MIN­UTES / COOK­ING 10 MIN­UTES

1 cup day-old bread, crusts

re­moved, roughly torn

½ cup milk (or use water if dairy free) 1 cup wal­nuts

1 clove gar­lic

½ tea­spoon sea salt olive oil

2 ta­ble­spoons le­mon juice,

plus ex­tra to dress salad ½ tele­graph cu­cum­ber, chopped 1 pun­net cherry toma­toes, halved ¼ cup dill leaves

4 fish fil­lets (I used trevally)

Soak the bread in the milk to soften. Squeeze dry but re­serve the milk. Put the wal­nuts and gar­lic in a food pro­ces­sor and blend to a coarse crumb. Add the salt, bread, olive oil and le­mon juice to the blender and pulse, adding a lit­tle of the milk if needed to make a thick puree.

Make a salad of the cu­cum­ber, cherry toma­toes and dill, dressed with ex­tra vir­gin olive oil and le­mon juice. Grill the fish fil­lets and serve.

One-pot lamb chops with white beans & toma­toes

Brown lamb chops and set aside. Fry onion and gar­lic in the same pan, add some chopped sage, thyme or oregano then add a pun­net or two of cherry toma­toes and cook un­til they just be­gin to burst. Add a cou­ple of tins of drained white beans and bring to a gen­tle sim­mer, adding a lit­tle water or chicken stock if nec­es­sary. Re­turn the lamb to the pot and heat un­til cooked to your lik­ing. Serve with a side of rocket.

Beet­root, yo­ghurt & sal­mon

Roast wedges of beet­root with thyme and bal­samic vine­gar. Toss with bit­ter greens such as wa­ter­cress or rocket and top with seared sal­mon and some yo­ghurt spiked with ca­pers, dill and spring onion.

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