Grilled fish with pea, feta and chickpea salad

Total cost: $18.20 / $4.55 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 15 mins

Cooking:

Ingredients

2 cups frozen peas

400g can no-added-salt chickpeas, rinsed, drained

3 cups baby spinach

1/2 cup flat-leaf parsley, roughly chopped

100g reduced-fat feta, crumbled

1 tablespoon olive oil

4 x 150g firm white fish fillets: sustainable species include Barramundi, Blue-eye Trevalla, Yellowtail Kingfish, Pink Ling, Whiting, Snappers, Spanish Mackerel or Gould Squid or Southern Calamari.

Lemon wedges, to serve

Dressing

1 tablespoon olive oil

1 teaspoon Dijon mustard

Juice of 1 lemon

Method

Place peas in a bowl and cover with boiling water; stand for 1–2 minutes, or until peas are tender Drain well and leave to cool.

Combine peas, chickpeas, baby spinach, parsley and feta in a large salad bowl; toss well.

Make dressing: Whisk all ingredients together in a jug; pour over salad and set aside.

Heat oil in a large non-stick frying pan over medium-high heat. Cook fish for 2–3 minutes each side, or until cooked through.

To serve

Divide pea salad among serving plates. Top with grilled fish and serve with lemon wedges.

TIP: Did you know you can freeze cooked chickpeas? Soak dried chickpeas overnight and then boil in water until tender and freeze meal-sized portions.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Grilled fish with pea, feta and chickpea salad

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