Grilled fish with chickpea salad

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

Recipe «Grilled fish with chickpea salad» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.