Gummy shark kebabs with wild fennel pesto, tomato, chickpea, and burnt onion salad

Recipe by: Sam Mahlook

INGREDIENTS

• 800g gummy shark, cut into 2cm cubes
• 8 bamboo skewers
• Olive oil
• Salt and pepper

For the pesto:

• 50g wild fennel seeds
• 1/2 bunch parsley
• 1/2 bunch basil
• 100g pine nuts, toasted
• 100g ricotta
• Juice of 1 lemon

For the salad:

• 4 salad onions, quartered
• 4 heirloom tomatoes
• 1 can chickpeas
• 1/2 bunch parsley
• 1/2 bunch basil
• Olive oil
• Juice of 1 lemon
• Salt and pepper

METHOD

1. Put the onions in a dry pan or over the BBQ, cut side down on a medium heat. You want to soften and get a nice dark brown crust on one side.
2. Drain the chickpeas, dices the tomatoes, finely chop the herbs, and toss in a bowl with olive oil, lemon juice, salt and pepper to taste.
3. Flip the onions, add a splash of water and cover, cook gently until softened.
4. For the pesto, grind the fennel seeds, herbs and pine nuts in a mortar and pestle until well combined. Stir in ricotta and lemon and season with salt and pepper.
5. For the shark, skewer the shark cubes and brush with olive oil, season with salt and pepper. Grill on a BBQ or in a pan until cooked.