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Ingredients

• For the olive oil and lemon juice dressing
• 2 tablespoons lemon juice
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
• For the tomato salsa
• 2 good handfuls of really ripe plum tomatoes, deseeded and finely chopped
• 1 good handful of small capers, soaked and drained
• 2 small shallots or a red onion, finely chopped
• a clove of garlic, finely chopped
• 1 good handful of parsley, finely chopped
• a couple of swigs of balsamic vinegar, to taste
• 68 lugs of olive oil
• dried chilli flakes, to taste
• 4 anchovy fillets, finely chopped
• a cucumber, peeled, deseeded and finely diced
• 4 x 170225g/68oz swordfish steaks (1cm/ inch thick)
• olive oil
• salt and freshly ground black pepper
• 5 handfuls of mixed salad leaves (watercress, rocket, radicchio, chicory, dandelion)
• 2 handfuls of green beans, cooked until tender

Description

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