Heres a fish feast from the grill, with spinach pesto and a filling bean salad.
- Combine the fish, half the dip and 1 tablespoon of oil in a large bowl. Season with pepper. Toss to coat. Thread onto soaked bamboo skewers.
- Preheat a barbecue grill or chargrill on high. Cook the skewers for 2-3 minutes each side or until light golden and cooked through.
- Meanwhile, combine the butter beans, tomato, lemon rind, lemon juice and 1 tablespoon of remaining oil in a bowl. Season with salt and pepper. Combine the remaining dip and oil in a small jug.
- Divide the salad and skewers among serving plates. Drizzle over the dip mixture.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set