Grilled fish with chickpea salad
Ingredients (serves 4)
300g orange sweet potato, peeled, chopped into 2cm cubes
1/2 teaspoon ground cumin
1 garlic clove, crushed
olive oil cooking spray
250g cherry tomatoes
600g firm white fish fillets (such as snapper or barramundi)
40g low-fat feta cheese, crumbled
1/2 cup canned chickpeas, drained, rinsed
100g baby spinach
1/2 cup low-fat yoghurt
1/2 lemon, juiced
1 small garlic clove, crushed
2 tablespoons coriander leaves,
1. Preheat oven to 200°C. Combine sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper. Spray with oil. Toss to coat. Roast for 30 minutes. Add tomatoes. Roast for a further 15 to 20 minutes or until sweet potato is tender. Set aside.
2. Make yoghurt dressing: Combine yoghurt, 1 tablespoon lemon juice, garlic, coriander and salt and pepper in a bowl.
3. Preheat barbecue plate on high heat. Season fish with salt and pepper. Spray lightly with oil. Barbecue for 4 to 5 minutes each side or until just cooked through.
4. Crumble feta over warm vegetables. Add chickpeas and spinach. Toss to combine. Spoon salad onto plates. Top with fish. Serve with yoghurt dressing.
Notes & tips
When barbecuing fish fillets, pat fish surface dry with paper towel before spraying with oil and seasoning. This will help prevent fish sticking to the barbecue plate during cooking.
Super Food Ideas - November 2006, Page 62
Recipe by Kim Meredith
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