Fish with chickpea and edamame salad
Serves: 4
Time to make: 15 mins
Total cost: $18.24 / $4.56 per serve
(at time of publication)
Ingredients
- 1 can chickpeas, 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 coriander or flat-leat parsley, to garnish
- lemon slices, to serve
Instructions
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)
Kilojoules 1810kJ
Calories 432cal
Protein 45g
Total fat 17g
–Saturated fat 3g
Carbohydrates 20g
–Sugars 5g
Dietary fibre 10g
Sodium 440mg
Calcium 160mg
Iron 4.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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