GRILLED FISH, WALNUT TARATOR & CUCUMBER SALAD
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.