Ingredients:

400 gm Swordfish steaks
2 pcs Roma tomato (peeled)
200 gm Green beans (topped & tailed)
16 pcs Kalamatta Olives (pitted)
20 Spinach leaves (washed)
4 pcs Poached egg
4 pcs Anchovy fillets
4 pcs New potatoes (washed & sliced)
60 ml Olive oil
60 ml Red wine vinegar
Sea salt

Method:

• cut swordfish into 2cm cubes and season with sea salt
• blanch the beans in boiling salted water and refresh in cold water
• cut roma tomato in half and roast in a hot oven until soft, remove and keep warm
• Poach egg and refresh in cold water being careful not to break the yolk
• heat a non-stick fry pan, add a little olive oil and saute the swordfish cubes for one minute. Remove, then add sliced potato, when coloured, add the beans and heat through.
• in a large bowl add the potato, beans, swordfish, olives and spinach leaves, dress with olive oil and vinegar and season
• place the swordfish etc in the middle of a large soup plate, place egg and anchovy on top and spoon over excess dressing
• milled pepper can be added to finish

Serves 4