The salad has a great crunch from the beans and the celery and just the right amount of heat from the chilies and paprika. So tasty!
- 2 tsp olive oil
- 4 shallots, trimmed and thinly sliced
- 2 tsp grated fresh ginger
- 2 garlic cloves, crushed
- 2 long fresh green chilies, seeded and thinly sliced
- 2 cans chickpeas (without added salt) drained and rinsed
- 1 ½ tbsp fresh squeezed lemon juice
- 1 tsp ground paprika (or less if spice sensitive)
- 200g green beans, cut into bite sized (approx 3cm) lengths
- 1/3 cup reduced fat feta cheesed crumbled
- 4 fish fillets (I used snapper, I think white works best but salmon would also be good)
Heat 1 tsp oil in a large non-stick frying pan over medium heat. Cook the shallot, ginger, garlic and chili, stirring for a few minutes until flavours start to rise from the pan. Stir in the chickpeas, lemon juice and ½ tsp of paprika.
Cook the beans in boiling water for 2 minutes, you want to see them turn bright green but be careful to not overcook as you want them to be crisp. Drain then add the beans along with the feta, celery and parsley to the chickpea mixture and stir to combine. Season the mixture with some pepper and set aside.
Heat a non-stick pan on high heat. Brush the fish with 1 tsp oil and cook in the hot pan for approximately 3-4 minutes, then turn and cook on the other side for about another 2 minutes or until fish is cooked through.
Divide the salad among plates, top with the fish and sprinkle a little extra fresh chopped parsley and paprika if desired.