4 swordfish fillets (Wellgoods) about 200g each
2 cups chickpeas (should be soaked overnight)
1 onion sliced
1 small coff ee cup olive oil
2 teaspoons tomato paste
1 tomato fi nely chopped
2 bunches of spinach cut in half
4 tablespoons basil pesto
Rind of 1 lemon boiled and cooled for decoration
Salt and pepper to taste
2 cups chickpeas (should be soaked overnight)
1 onion sliced
1 small coff ee cup olive oil
2 teaspoons tomato paste
1 tomato fi nely chopped
2 bunches of spinach cut in half
4 tablespoons basil pesto
Rind of 1 lemon boiled and cooled for decoration
Salt and pepper to taste
Method:
• Boil the chickpeas in water until soft
• In another pan, add the olive oil and sauté the onion. Add the tomato paste and the tomato and stir well. Add the cooked chickpeas. Finally add the spinach and allow to wilt
• In the meantime add salt and pepper to the swordfish fi llets followed by a little olive oil. Grill the fi llet in the oven grill or on a grill pan until both sides are golden brown and cooked through
• Serve the swordfi sh fi llets on top of the chickpeas and pile high. At the top add a few slivers of the lemon rind. Also add a little pesto to enrich the flavour of the dish and the presentation
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