Ingredients
| 1 cup day-old bread, crusts removed, roughly torn | |
| 1⁄2 cup milk (or use water if dairy free) | |
| 1 cup walnuts | |
| 1 clove garlic | |
| 1⁄2 teaspoon sea salt | |
| olive oil | |
| 2 tablespoons lemon juice, plus extra to dress salad | |
| 1⁄2 telegraph cucumber, chopped | |
| 1 punnet cherry tomatoes, halved | |
| 1⁄4 cup dill leaves | |
| 4 fish fillets (I used trevally) |
Instructions
| 1. | Soak the bread in the milk to soften. |
| 2. | Squeeze dry but reserve the milk. |
| 3. | Put the walnuts and garlic in a food processor and blend to a coarse crumb. |
| 4. | Add the salt, bread, olive oil and lemon juice to the blender and pulse, adding a little of the milk if needed to make a thick puree. |
| 5. | Make a salad of the cucumber, cherry tomatoes and dill, dressed with extra virgin olive oil and lemon juice. |
| 6. | Grill the fish fillets and serve. |
Recipes & food styling Ginny Grant; Photography & styling Greta van der Star
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