Here's a fish feast from the grill, with spinach pesto and a filling bean salad.


  • 800g ling fillets, cut into 3cm pieces
  • 2 x 150g tubs Wattle Valley Spinach & Parmesan Dip
  • 60ml (1/4 cup) olive oil
  • 420g can butter beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 1 lemon, zested, juiced


  1. Combine the fish, half the dip and 1 tablespoon of oil in a large bowl. Season with pepper. Toss to coat. Thread onto soaked bamboo skewers.
  2. Preheat a barbecue grill or chargrill on high. Cook the skewers for 2-3 minutes each side or until light golden and cooked through.
  3. Meanwhile, combine the butter beans, tomato, lemon rind, lemon juice and 1 tablespoon of remaining oil in a bowl. Season with salt and pepper. Combine the remaining dip and oil in a small jug.
  4. Divide the salad and skewers among serving plates. Drizzle over the dip mixture.