800g ling fillets, cut into 3cm pieces
2 x 150g tubs Wattle Valley Spinach & Parmesan Dip
60ml Olive oil
420g Can butter beans, rinsed, drained
250g flavorite 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 golden and cooked through.
3. Meanwhile, combine the butter beans, flavorite tomato, lemon rind, lemon juice and 1 tablespoon of reamining oil in a bowl. Season with salt and pepper. Combine the reamining dip and oil in a small jug.
4. Divide the salad and skewers among serving plates. Drizzle over the dip mixture.