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Grilled fish with chickpea salad
Grilled fish with chickpea salad
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Delicious and guilt-free healthy dinner option.
Ingredients:
  • 300g orange sweet potato, peeled, chopped into 2cm cubes
  • 1.25 gm ground cumin
  • olive oil cooking spray
  • 600g firm white fish fillets (such as snapper or barramundi)
  • 40g low-fat feta cheese, crumbled
  • 125.00 ml canned chickpeas, drained, rinsed
  • 100g baby spinach
  • 125.00 ml low-fat yoghurt
  • 1/2 lemon, juiced
  • 1 small garlic clove, crushed
  • 40.00 ml coriander leaves, finely chopped
Instructions:
  • Preheat your oven to 200°C. Toss sweet potato with cumin and garlic in a large roasting pan. Season with salt and pepper, then spray with oil. Roast for 30 minutes before adding tomatoes. Continue roasting for 15-20 more minutes until sweet potato is tender. Set aside and enjoy.
  • Create a flavorful yogurt dressing by mixing yogurt, 1 tablespoon of fresh lemon juice, minced garlic, chopped coriander, and a sprinkle of salt and pepper in a bowl.
  • Preheat the barbecue plate on high heat. Season the fish with salt and pepper, then lightly spray it with oil. Barbecue each side for 4 to 5 minutes, or until cooked through.
  • Sprinkle crumbled feta over the warm vegetables, then incorporate chickpeas and spinach. Mix well. Plate the salad and place the fish on top. Drizzle with yogurt dressing before serving.

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