Grilled Trout with Tahini

To make tahini sauce, whisk together tahini, two tablespoons lemon juice, two tablespoons water, garlic, cumin and season with salt and pepper. Set aside.

Heat one teaspoon of oil in a fry pan. Add the butter beans, zucchini and onion. Cook for two to three minutes or until just warmed through, crushing the beans lightly with a fork as you cook. Place in a bowl, drizzle with remaining lemon juice and oil. Season to taste and set aside.

Heat remaining oil in a fry pan over medium heat and cook fish for a few minutes either side until lightly browned, turning once.

Place fish on a bed of rocket, drizzle with tahini sauce, scatter over crushed peppercorns and serve with butter bean salad.

Energy 1628kj Calories 387cal Protein 25g Fibre 6g Fat 22g Saturated Fat 4g Carbs 24g Sugar