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Halibut and chickpea salad

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
For salad
1/2 tsp salt
1 tsp ground cumin
2 tsp honey
1 lemon, juiced
4 Tbsp extra-virgin olive oil
1 fennel bulb, stalk removed, halved, and thinly sliced
1 (400g) tin chickpeas (garbanzo beans)
10 cherry tomatoes, halved
45g rocket, chopped
1 head frisee lettuce, chopped
For halibut
For the halibut:
1) Place a griddle pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper.

2) Griddle until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 2.5cm cubes.

For the salad:
1) In a large bowl, combine the frisee, rocket, tomatoes, chickpeas, and fennel.

2) In a small bowl, mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

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