Ingredients:
- 300g orange sweet potato, peeled, chopped into 2cm cubes
- 1/2 teaspoon ground cumin
- 1 garlic clove, crushed
- olive oil cooking spray
- 250g cherry tomatoes
- 600g firm white fish fillets (such as snapper or barramundi)
- 40g low-fat feta cheese, crumbled
- 1/2 cup canned chickpeas, drained, rinsed
- 100g baby spinach
- 1/2 cup low-fat yoghurt
- 1/2 lemon, juiced
- 1 small garlic clove, crushed
- 2 tablespoons coriander leaves, finely chopped
Method:
- Preheat oven to 200°C. Combine sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper. Spray with oil. Toss to coat. Roast for 30 minutes. Add tomatoes. Roast for a further 15 to 20 minutes or until sweet potato is tender. Set aside.
- Make yoghurt dressing: Combine yoghurt, 1 tablespoon lemon juice, garlic, coriander and salt and pepper in a bowl.
- Preheat barbecue plate on high heat. Season fish with salt and pepper. Spray lightly with oil. Barbecue for 4 to 5 minutes each side or until just cooked through.
- Crumble feta over warm vegetables. Add chickpeas and spinach. Toss to combine. Spoon salad onto plates. Serve with yoghurt dressing.
Goes well with grilled or fried fish
