Pesto Snapper with Salad and Green Beans

Place the basil, macadamia nuts and ground cheese in a food processor or thermomix and process until they look like crumbs.

Add the oil and process for a couple of seconds until combined.

Place the snapper fillets in a baking tray, spread the pesto over the fish, cover the dish with a lid or tin foil (if you don’t have a lid) and then place it in a pre heated oven at 170C fan forced.

Cook for approximately 20 minutes.

Place all salad ingredients in a bowl starting with the mixed salad greens and then layer, do not toss.

Dress with mirin, or your favourite vinegar.

Then place onto 4 plates evenly.

Steam the beans lightly so that they are warmed but still crisp, place in bowl and season with salt, pepper and butter.

Now assemble all ingredients onto 4 plates.