Salad with beans, broccoli and grilled halibut by @Davidvkuchyni

The colourful summer is in full swing, so it's time to celebrate with a tasty salad and halibut - how else but on the grill?

  • Time of preparation:
    35 minutes

Ingrediences

Number of servings

  • Grilled halibut 2 portions halibut
  • olive oil
  • Maldon salt
  • Vegetable salad with pineapple 1 yellow paprika
  • 1 tomatoes
  • 100 g broccoli
  • 100 g green beans
  • 1/2 piece red onion
  • 2 handfuls mix of salad leaves
  • 100 g ripe pineapple
  • 60 g feta cheese
  • 3 tablespoons olive oil
  • the juicce of one lemon
  • 1 tablespoon honey
  • salt for seasoning
  • 1 pinch black pepper

Method

  • Ideally, leave the fish out the night before to gradually defrost in the fridge.

  • Break the broccoli into small florets. Wash the beans and cut off the ends.

  • In a saucepan, bring water to the boil and season with salt. Place the broccoli and beans individually in the boiling water and cook. Broccoli only needs 3 minutes, the beans about 4 minutes, so that they are cooked, but not overcooked.

  • Once the vegetables are cooked, drain them and cool in iced water, then strain again and set aside.

  • Cut the paprika, tomatoes, and pineapple into same-sized pieces. Thinly slice the onions.

  • Mix together a dressing from the olive oil, lemon, honey, sugar, and salt.

  • Drizzle the halibut with olive oil and grill for 2 to 3 minutes on each side (depending on the thickness of the fillet).

  • Mix the dressing into the salad, vegetables, and pineapple.

  • Time to serve up the mixed salad. Place the halibut on top, seasoned with Maldon salt. A little feta cheese and a drizzle of olive oil and you're good to go.

Enjoy your meal!