Grilled Barramundi & Chickpea Salad

Recipe courtesy of Chef Alessandra – The Healthy Gourmet

Ingredients

• ½ tsp olive oil
• 150g barramundi fillet (or other white fish)
• 1 tsp crushed garlic

Salad

• 1 cup baby spinach leaves
• ½ cup chickpeas (drained)
• 4 cherry tomatoes, halved
• 2 Tbsp red capsicum, diced
• 1 Tbsp red onion, diced
• Yoghurt, basil & coriander dressing
• 5 basil leaves
• 1 tsp chopped coriander leaves
• ¼ green birds eye chilli or red 1 tsp red chilli, finely chopped
• ½ tsp diced red onion
• ¼ tsp fish sauce
• ½ tsp lime juice
• 1 Tbsp low fat natural yoghurt

Method

1. Heat the oil in a frying pan (moderate to high heat), add garlic and toss for 1 minute to release the flavour. Place the fish in the pan, skin side down, and cook both sides until lightly browned and cooked through.
2. To make the dressing, gently stir all the dressing ingredients together.
3. Toss the salad ingredients together with dressing and arrange on serving plate.
4. Add the fish on top of the plate and.