75 g (3 oz) ready-to-eat, slow-roasted tomatoes, roughly chopped
salt and pepper
1 small bunch of basil, leaves stripped
5 teaspoons extra virgin rapeseed oil
1 tablespoon toasted pine nuts
1 tablespoon lemon juice
Rub the oil over the swordfish steaks and season generously with salt and pepper. Place on a preheated ridged griddle pan over a medium heat and cook for 5–7 minutes, turning once, until the fish is nicely charred but still slightly rare.
Meanwhile, to make the basil oil, put all the ingredients in a mini chopper or in a small food processor bowl and pulse to blend to a smooth paste. Season the basil oil with salt and pepper, then scrape into a small bowl. Alternatively, crush in a pestle and mortar.
Pile the baby leaf salad on to serving plates and scatter with the slow-roasted tomatoes. Serve alongside the griddled swordfish, with a little basil and pinenut oil drizzled over each.