1tbspextra virgin olive oilplus extra for drizzling
1large plum tomatofinely diced
5cmpiece cucumberdeseeded and finely diced
25gpitted black olivessliced
25gCalifornia Walnutsroughly chopped
1tbspwhite wine vinegar
50gfeta
Instructions
Preheat the grill.
Score the sea bass flesh 3-4 times on each side and drizzle with a little oil, place on a grill pan lined with foil and grill for 5 minutes each side until slightly charring and the fish is just cooked.
Meanwhile, mix together the tomato, cucumber, olives and Walnuts and mix in the oil and vinegar, season well. Crumble in the feta.