- 1 small ciabatta, torn into chunks
- Garlic olive oil spray
- 1 punnet cherry tomatoes
- Salt and freshly ground black pepper, to taste
- 1/3 cup black olives
- 1/4 cup small basil leaves
- 1 rounded tablespoon baby capers
- 1/3 cup ZOOSH Mighty Balsamic Splash Light Dressing
- 2 ears corn, husks and silks discarded
- 500g swordfish steaks, cut into 2cm cubes
| - PLACE the ciabatta onto a paper lined baking tray, spray with oil and season. Bake in a moderate oven 180°C for 10 minutes or until just coloured
- TOSS together the ciabatta, tomatoes, olives, capers and basil with half of the dressing. Set aside
- PLACE the remaining dressing into a shallow dish. Roll the corn in the dressing and then barbecue for 10 minutes or until cooked. Cut off kernels and add to the salad
- THREAD the fish onto skewers. Roll the skewers in the remaining dressing and barbecue for 3-4 minutes or until cooked. Place the skewers onto serving plates with the ciabatta Salad. Serve immediately
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