Ingredients

Method

• 4 x 200 g yellowtail portions
• Maldon salt, to taste
For the salad:
• 350 g Woolworths Exotic tomatoes, roughly chopped
• 12 pitted olives, chopped
• 1 x 400 g butter beans can, drained
• 20 g marjoram, chopped
• 100 g pine nuts, toasted
• 4 T olive oil
• Maldon salt, to taste

Method

Ingredients

Heat a griddle pan until smoking hot. Chargrill the yellowtail portions for 2 minutes on each side, or until cooked through, and sprinkle with salt to taste. Arrange the salad on a serving platter and top with the chargrilled yellowtail.

To make the salad, roughly mix together all the ingredients with your hands.