Grilled swordfish with pesto, beans and potatoes

Place all the pesto ingredients, except the oil into a mortar and pestle and pound until smooth. Stir in olive oil. Transfer pesto to a large mixing bowl.

Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt and gently bring to the boil over medium heat. Cook the potatoes for 8 minutes or until you can easily pierce them with a fork.

Add the beans, and cook for another 2 minutes. Drain the potatoes and beans.

Brush the swordfish with olive oil on both sides and season with sea salt and freshly ground black pepper. Cook for about 1 minute (depending on thickness of fish) on each side, then remove and rest for 1 minute.

Add the potatoes and beans to the bowl of pesto and toss to combine well (splash in some olive oil if the potatoes look a little dry).

To serve, divide the beans and potatoes between 4 plates, top with swordfish and drizzle over any pesto leftover in the bowl.