The ingredients are fresh oregano, walnuts, chickpeas (or chickpea flour) and fish steak and for me they immediately brought up images of the Mediterranean. It would be a given that I'd use the fresh oregano to make Salmoriglio - a sauce that finds its perfect match with swordfish.
The remaining ingredients - chickpeas and walnuts sound like perfect salad ingredients but as swordfish is quite a hearty fish, a warm salad seems a better alternative. Joining the chickpeas and walnuts in the salad will be steamed new potatoes, garlic, red onion and fresh peas.
The salmoriglio is used to brush over the swordfish steak before it's cooked, tossed through the accompaning vegetables as they are sautéed and finally drizzled over the plated dish.
The chickpeas and walnuts are joined by steamed baby potatoes, garlic, red onion and fresh peas.
Warm Swordfish Salad
6 baby potatoes
1 red onion, cut into thick slices
1 garlic clove, finely sliced
400 grams can chickpeas, drained and rinsed
handful fresh peas
10 grams oregano leaves
2 tablespoons lemon infused olive oil
1 tablespoon lemon juice
salt and pepper
Make the Salmoriglio:
Place all the ingredients into a food processor and blend until the oregano is finely cut and the sauce has emulsified.
Marinate the swordfish:
Brush the salmoriglio over both sides of the swordfish and let it infuse until ready to cook.
Prepare the vegetables:
Steam the baby potatoes until just tender and then cut into eighths, leaving the skin on.
Heat a little oil in a skillet over a medium heat and when the pan has heated through, add the onion. Sauté until the onions have softened before adding the garlic.
Add in the peas and continue to cook until they just start to soften - add in the chickpeas and walnuts
Drizzle over with a spoonful of salmoriglio and add in the potatoes - increase the heat, stirring constantly to ensure all the ingredients have been evenly heated.
Cook the swordfish:
Salt and pepper the fish and then either grill or sauté until just cooked, basting with a little extra salmoriglio. Let it rest for a couple of minutes before slicing it.
Assemble the salad:
Place a good mound of salad on the plate and then drape over with slices of swordfish, drizzle the lot with a little extra salmoriglio and serve at once.
I'm extremely pleased with the final product and can see this becoming a Sunday lunch favourite. There's substance without it feeling heavy - the walnuts have a fabulous crunch which offers a contrast to the soft but mealy chickpeas. The green peas are sweet while the caramelised onions bring depth to the dish. The potatoes add body which works well with the moist swordfish slices while the salmoriglio provides the thread which connects all the ingredients.