Discard outer skins from Birds Eye Broad Beans and place beans in a bowl. Add Edgell Chick Peas, onion, tomato, herbs and toss gently to combine.
Combine oil and lemon juice in a small screwtop jar to make a dressing and drizzle over salad.
Remove thawed Birds Eye Flathead fillets from individual packaging and sprinkle with dukkah on both sides. Heat oil in a non stick frypan over medium-high heat and cook fish fillets following panfry packet directions. Serve fish with broad bean salad.
Use your favourite flavoured dukkah for this recipe.