recipes
Grilled swordfish on a spicy barley and avocado salad
Serves: 2
2018-11-08
Ingredients
- 400g swordfish
- 150g barley
- ¼ red chilli
- ½ avocado
- 1 shallot
- 100g tinned tuna (3 Leaves)
- 150g Greek yogurt
- 6 cherry tomatoes
- 1 tsp lemon zest
- 1 tsp chopped basil
- 2 tbsp chopped almonds
- 50ml olive oil
- 30g sliced green olives
- 10g capers
- Small bunch baby spinach
Method
Wash well the barley and drain well, than boil until cooked in salted water. Chop the shallot, chilly, dice the avocado, quarter tomatoes and mix well with the cooked barley. Add the yoghurt, basil, zest, tuna and almonds, season and mix well. In a blender blend well the olives, capers, spinach and oil, season and use as a dressing. Squeeze the lemon on the swordfish, season and on a preheated griddle pan grill well until almost cooked through, remove from the grill allow to rest and then serve on the salad with the dressing on.
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