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Ingredients
- 2 400g cans chickpeas, drained, rinsed
- 2 avocados cut into a large dice
- 1 bunch watercress, washed, picked
- 2 cloves garlic, crushed
- 1 tbs seeded mustard
- 1 lemon, rind finely grated, juiced
- 1/3 cup extra virgin olive oil
- salt & freshly ground black pepper, to taste
- black olives, to garnish, optional
- 8 small red mullet fillets
- Marinade:
- 6cm piece ginger, peeled, grated
- 2 ripe tomatoes, green tops removed
- 1 tsp cayenne pepper
Method
Red mullet fillets could be replaced with sand whiting fillets or small pieces of red snapper fillet. For extra zing try preserved lemon, finely chopped through the salad.
To make the marinade place the ginger, tomatoes and cayenne in a blender and process for 30-60 seconds. Pour over the fish to marinate for 10-15 minutes.
Meanwhile, combine the chickpeas, avocados, watercress, garlic, mustard, lemon rind, juice and olive oil in a mixing bowl and toss to combine. Season to taste.
Panfry the red mullet fillets in a little olive oil over high heat, skin side first. Serve immediately with the avocado & chickpea salad. Garnish with olives if desired.
