Keep it fresh and flavoursome with this super-healthy meal.
- 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.
- 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.
- 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.
- Divide the salad among serving plates. Top with the fish and sprinkle with the remaining sumac.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set