Monkfish and scallop spiedinis with almond-mint salsa and aubergine and butternut salad

Method

1. Toss the aubergines and butternut squash with 2 tablespoons of the olive oil and season lightly with salt and freshly ground pepper.

2. Preheat the grill. Heat a grill pan until very hot, add the aubergine and squash in batches and cook for 2-3 minutes until charred all over. Remove them from the pan and keep warm.

3. Prepare 4 spiedinis (kebabs) by threading alternative pieces of monkfish, bay leaf, lemon wedge and scallops onto 4 skewers Season with salt and pepper and brush with the olive oil. Then char-grill for 3-5 minutes until cooked and tender, turning them regularly.

4. Meanwhile make the salsa. Place the almonds, mint, olive oil, olives, orange juice, chilli flakes and garlic in a small blender and process until smooth. Remove and place in a bowl.

5. Place the grilled aubergine and butternut squash in a bowl, then add the chickpeas, rocket, remaining olive oil and balsamic vinegar. Season with smoked paprika, salt and pepper.

6. Place the aubergine salad on a serving dish, top it with the 4 spiedinis and brush the spiedinis with little salsa, serving the rest separately. Serve at once.