Fresh from the Grill

Food | February 18, 2011

Another delicious recipe posted by Singita Chef at Boulders Lodge, Loraine Pienaar

Singita Boulders Lodge – Swordfish Nicoise salad


1/2 cup lemon juice

3/4 cup extra-virgin olive oil

1 medium shallot, minced

1 Tbsp minced fresh thyme leaves

2 Tbsp minced fresh basil leaves

2 teaspoons minced fresh oregano leaves

1 teaspoon Dijon mustard

Salt and freshly ground black pepper


2 grilled or otherwise cooked Swordfish steaks (100g-200g)

Pickled quail eggs cut in halves (3-4)

2-3 small new potatoes, each potato cooked and cut in half, and grilled

Salt and freshly ground black pepper

A small handful ripe cherry tomatoes cut in halves

1 small red onion, sliced very thin

130g green beans, stem ends trimmed and each bean halved crosswise

1/4 cup Ni├žoiseCalamata olives


1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside

2 Then in a bowl place, grilled potatoes, green beans, cherry tomatoes, sliced red onion, olives and quail eggs. Season with salt and fresh cracked black pepper and dressing with vinaigrette

3 Place the mixture in the centre of the plate and place the grilled swordfish on top, garnish with a few rocket leaves