Cook the soaked dried beans with ½ tsp salt till done. Don’t overcook or it goes mushy in the salad.
Make a marinade using grated garlic, paprika, Italian herbs, lemon juice, salt (add water only if necessary). Marinate the fish fillets using this spice paste and keep for at least 30 minutes.
Drain the cooked beans and keep aside. To prepare the dressing, mix ginger, garlic, balsamic vinegar, olive oil and lemon juice; shake well and keep aside.
In a large bowl, add the beans and the remaining ingredients except the micro herbs. Season with salt and toss well to combine.
Heat the oil in a pan and when medium hot, place the fish fillets. Cook on both sides till done. Remove to a serving plate.
Add the dressing to the salad and mix well and then add the micro herbs.
Serve the fish fillets with the salad to accompany.
