Recipe for Grilled Swordfish with Crunchy Vegetables and Lavender Sauc 
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Yield:
4 servings
Ingredients:
Amount Ingredient
650 gm 4 barracuda steaks, tossed in 1tsp olive oil (1lb 7oz)
125 gm Carrots, julienned (4 1/2oz)
300 gm Courgettes, julienned (10 1/2oz)
300 gm Mixed peppers, julienned (10 1/2oz)
100 gm Celery, julienned (3 1/2oz)
4 tbl Olive oil
3 tbl Lemon juice
Instructions:
Instructions: Heat a ridged frying pan until hot then add the swordfish steaks and cook for 5 minutes.

Heat a large frying pan until hot then add 1tbsp olive oil and the vegetables. Stir-fry for 3-4 minutes until just softened. Season with salt and pepper.

Make the dressing by whisking the remaining olive oil with the lemon juice and lavender until just emulsified.

Divide the vegetables between 4 plates, then place a swordfish steak on each pile. Drizzle over the lavender dressing and garnish with lavender sprigs.

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