No Fish option - replacement is chicken schnitzels .
2. Zest lemon and set aside. Blend 1/2 lemon juice with 1/2 crushed garlic clove, drained beans and yoghurt using a stick mixer or processor until smooth. Season with salt and pepper.
3. Ribbon carrots using a peeler. Toss together with rocket. Whisk remaining 1/2 lemon with 2 tbsp olive oil, chop dates and stir through to coat. Toss dressing, dates and salad together.
4. Sprinkle 2 tsp cumin and lemon zest over fish fillets. Season with salt and pepper. Reheat pan over medium-high heat with 1 tbsp oil. Cook fish for 3-4 minutes on each side or until cooked through.
5. Spread bean hummus over plates. Toss dressing through salad and place even amounts over top along with fish. Scatter over spiced pepitas.
Stirring the dates through the dressing will make it easier to toss them through the salad as it takes away the stickiness.
No Fish option - replacement is chicken schnitzels
Cook for 4-5 minutes on each side or until cooked through.
lima beans 400g x 2
natural yoghurt 1/4 cup
purple carrots 2
rocket 1/2 bag (100g)
dates 1 packet (80g)
white fish fillets 2 packets
From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, garlic (1/2 clove)