Chickpea and fresh linefish salad

6 servings Prep: 10 mins, Cooking: 10 mins
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A healthy fresh salad packed with zesty flavours.

By Food24 November 03 2009
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Ingredients (12)

425.00 g chickpeas — tinned
500.00 g yellowtail — or tuna, fillet
sea salt and freshly ground black pepper — to taste
30.00 ml fennel — or lemon thyme
6.00 tomatoes — ripe, firm, sliced
5.00 ml sugar
1.00 onion — quartered, sliced
12.00 black olives
1.00 lemon — zest only
60.00 ml olive oil — extra virgin
30.00 ml vinegar — apple cider
fennel — or lemon thyme sprigs, to garnish
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Drain chickpeas and rinse if necessary. Reserve.
Heat a well-oiled, heavy-based frying pan and fry fish for about 2 minutes on each side. Season well and sprinkle fennel over. Remove, cool and flake.
Arrange tomatoes on a platter, sprinkle with sugar and season lightly. Scatter chickpeas, fish and onion over.
Season again and add olives and lemon peel. Sprinkle with oil and vinegar.
Sprinkle fennel sprigs over and serve at room temperature, accompanied by thick slices of toasted Italian-style bread.

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