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Ingredients
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2 teaspoons olive oil
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4 shallots, trimmed, thinly sliced
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2 teaspoons grated fresh ginger
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2 garlic cloves, crushed
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2 long fresh green chillies, seeded, thinly sliced
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2 x 400g cans no-added-salt chickpeas, rinsed, drained
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1 1/2 tablespoons fresh lemon juice
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1 teaspoon ground sumac
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200g green round beans, topped, cut into 3cm lengths
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50g (1/3 cup) low-fat feta, crumbled
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3 celery sticks, trimmed, cut into matchsticks
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1/3 cup fresh continental parsley leaves
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4 (about 150g each) white fish fillets
Method
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1Heat 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.
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2Cook 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.
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3Heat 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.
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4Divide the salad among serving plates. Top with the fish and sprinkle with the remaining sumac.
Source: taste.com.au
