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Monkfish and scallop spiedinis with almond-mint salsa and aubergine and butternut salad

Image of Monkfish And Scallop Spiedinis With Almond-mint Salsa And Aubergine And Butternut Salad, UK TV

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Ingredients

175 g monkfish fillet, cut into 2.5cm chunks
8 fresh bay leaves
1 lemon, cut into 8 wedges
8 large fresh scallops, shelled
black pepper
60 ml extra virgin olive oil

For the almond-mint salsa:

75 g blanched almonds
50 g fresh mint, leaves picked
100 ml extra virgin olive oil
25 g pitted green olives
60 ml freshly squeezed orange juice
pinch of dried red chilli flakes
1 clove garlic, crushed

For the aubergine and butternut squash salad:

2 long, thin aubergines
1 butternut squash, peeled and sliced
4 tbsp extra virgin olive oil
black pepper
100 g cooked chickpeas, drained
150 g rocket
30 ml balsamic vinegar
1 tsp smoked paprika

Description

Serve Up A Sophisticated Meal With Paul Gaylor's Seafood Kebab Recipe, A Delicious Combination Of Flavours And Textures

UK TV

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