Fish with chickpea and edamame salad

Serves: 4

Time to make: 15 mins

Ingredients

1 can chickpeagarbanzoXsgarbanzosX, drained and rinsed
1 ½ cups frozen edamame beans, defrosted
1 ½ cups frozen peas, defrosted
3 cups baby spinach leaves
50g feta, roughly chopped
Dressing
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
juice of 1 lemon
1 tablespoon olive oil
4 x 150g white fish fillets
freshly ground black pepper
fresh coriandercilantroX or flat-leat parsley, to garnish
lemon slices, to serve

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Instructions

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1 In a large bowl combine the chickpeas, edamame beans, peas, baby spinach and feta.

2 In a jar or cup, whisk the dressing ingredients together, pour this over the salad and set aside.

3 In a large non-stick pan, heat the oil and add the fish fillets. Turn over half way through cooking. Cook for 5-6 minutes or until cooked through. Season with pepper.

4 Serve fish with the salad. Garnish with coriander or parsley and a wedge of lemon on the side.

Variations

You can use corn instead of peas and 1/2 avocado in place of feta.
Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 432 cal

Kilojoules 1810 kJ

Protein 45 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 5 g

Dietary fibre 10 g

Sodium 440 mg

Calcium 160 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.