Easily adaptable if you don't like swordfish you can switch it out for salmon, halloumi or chicken.
4 x 300g swordfish steaks
400g French beans
200g Jersey Royals
16 cherry tomatoes cut in halves
12 boiled quail’s eggs
80g black or green olives
12 anchovy fillets
50ml extra virgin olive oil
Prepare the French beans. Cook in seasoned water for three minutes, then refresh in ice water. Cut in half and set aside until later.
BOILED QUAILS EGGS
Bring a small heavy-based saucepan to the boil. Gently place the eggs in the water and cook for three and a half minutes. Then refresh in ice water. To peel, put the eggs in vinegar for an hour – this will help soften the shells and make peeling them easier. Cut in halves when needed.
Cook the potatoes in seasoned water until soft. Let them cool before peeling and cutting into nice, equal-sized pieces for serving.
Pat dry the swordfish steaks and season well. Heat some olive oil in a heavy-based frying pan then add the steaks. Fry for two minutes on each side, remove from the pan and rest on a cake rack.
Toss the French beans, potatoes, olives and tomatoes in a bowl with plenty of extra virgin olive oil and seasoning, and transfer to a serving bowl on top of a bed of mixed leaves. Top with the swordfish steaks, anchovies and quail's eggs to finish.
CHEFS TIP - This meal is best enjoyed with a delicious glass of Sauvignon Blanc or a medium-bodied Rosé wine.