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Chickpea and Fresh Yellowtail Linefish Salad

Ingredients: 425 g can chickpeas  500 g filleted yellowtail or tuna  natural sea salt and milled pepper to taste  30 ml fresh fennel or lemon thyme leaves  6 ripe, firm, medium-size tomatoes, sliced  5 ml sugar  1 onion, quartered and sliced  12 black olives  1 lemon, finely grated peel  60 ml extra virgin olive oil  30 ml apple cider vinegar  fennel or lemon thyme sprigs to garnish  Method: 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.  Recipe From : FAIRLADY