Step 1

Heat half the oil in a large non-stick frying pan over medium heat. Cook the shallot, ginger, garlic and chilli, stirring, for 2 minutes or until aromatic. Stir in the chickpeas, lemon juice and half the sumac.

Step 2

Cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Add the beans, feta, celery and parsley to the chickpea mixture and stir to combine. Season with pepper.

Step 3

Heat a large non-stick frying pan over high heat. Brush the fish with the remaining oil. Cook for 3 minutes. Turn and cook for 1 minute or until just cooked through.

Step 4

Divide the salad among serving plates. Top with the fish and sprinkle with the remaining sumac.