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Ingredients

2 teaspoons olive oil
4 shallots, trimmed, thinly sliced
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
2 long fresh green chillies, seeded, thinly sliced
2 x 400g cans no-added-salt chickpeas, rinsed, drained
1 1/2 tablespoons fresh lemon juice
1 teaspoon ground sumac
200g green round beans, topped, cut into 3cm lengths
50g (1/3 cup) low-fat feta, crumbled
3 celery sticks, trimmed, cut into matchsticks
1/3 cup fresh continental parsley leaves
4 (about 150g each) white fish fillets

Method

Step 1 Heat half the oil in a large non-stick frying pan over medium heat. Cook the shallot, ginger, garlic and chilli, stirring, for 2 minutes or until aromatic. Stir in the chickpeas, lemon juice and half the sumac.
Step 2 Cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Add the beans, feta, celery and parsley to the chickpea mixture and stir to combine. Season with pepper.
Step 3 Heat a large non-stick frying pan over high heat. Brush the fish with the remaining oil. Cook for 3 minutes. Turn and cook for 1 minute or until just cooked through.
Step 4 Divide the salad among serving plates. Top with the fish and sprinkle with the remaining sumac.

Fish with chickpea and green chilli salad

How to make Fish with chickpea and green chilli salad

Ingredients

Method