Grilled fish with chickpea salad

Готовим Fish Grilled fish with chickpea salad

This healthy dinner idea tastes so good, it is hard to believe that it is low-fat.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Combine sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper. Spray with oil. Toss to coat. Roast for 30 minutes. Add tomatoes. Roast for a further 15 to 20 minutes or until sweet potato is tender. Set aside.
  2. Make yoghurt dressing: Combine yoghurt, 1 tablespoon lemon juice, garlic, coriander and salt and pepper in a bowl.
  3. Preheat barbecue plate on high heat. Season fish with salt and pepper. Spray lightly with oil. Barbecue for 4 to 5 minutes each side or until just cooked through.
  4. Crumble feta over warm vegetables. Add chickpeas and spinach. Toss to combine. Spoon salad onto plates. Top with fish. Serve with yoghurt dressing.

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300g orange sweet potato, peeled, chopped into 2cm cubes
1/2 tsp ground cumin
1 garlic clove, crushed
olive oil cooking spray
250g cherry tomatoes
600g firm white fish fillets
40g low-fat feta cheese, crumbled
1/2 cup canned chickpeas, drained, rinsed
100g baby spinach
1/2 cup low-fat yoghurt
1/2 lemon, juiced
1 small garlic clove, crushed
2 tbsp coriander leaves, finely chopped

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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