Barbecued swordfish, oven roasted sweet potatoes and courgettes with home-made sun-dried tomato-basil-walnut pesto

Ingredients:

• Swordfish – this was a spontaneous buy as it looked incredibly fresh and of good quality. Tuna will also work well or any other fish. Not all will hold it together on a BBQ so you may need to invest in a fish basket to hold the fish intact or consider instead using the oven grill.

This is a fish cage and is necessary for fish that are likely to fall apart on the BBQ

• Lemon – juice
• Sea salt and black pepper
• Sweet potatoes – thinly sliced
• Coconut oil or extra virgin olive oil
• Courgettes – chopped as you prefer
• Fresh garden herbs – finely chopped – I used a selection of oregano, rosemary and lemon thyme

• For the home-made sun-dried tomato-basil-walnut pesto
• Sun-dried tomatoes – drained of all oil if they are packed in oil
• Basil – well washed if not organic
• Walnuts – fistful
• Extra virgin olive oil – as required

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