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Fish with chickpea and edamame salad
Serves: 4
Time to make: 15 mins
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
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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)
-
Calories 432cal
-
Kilojoules 1810kJ
-
Protein 45g
-
Total fat 17g
-
–Saturated fat 3g
-
Carbohydrates 20g
-
–Sugars 5g
-
Dietary fibre 10g
-
Sodium 440mg
-
Calcium 160mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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