Avocado and Chickpea Salad with Marinated Red Mullet Fillets

Preparation:   20 minutes

Cooking:   8 minutes

Serves 4

2 x 400 g can chickpeas, drained and rinsed

2 avocados, cut into large cubes

1 bunch watercress, washed and picked

2 cloves garlic, crushed

1 tblspn seeded mustard

1 lemon, juiced and rind finely grated

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

8 small red mullet fillets

Black olives, to garnish



2 tspn fresh ginger

2 ripe tomatoes

1 tspn cayenne pepper


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, avocado, watercress, garlic, mustard, lemon juice, rind 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 and chickpea salad. Garnish with olives if desired.


* 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.