Warm chickpeas spinach salad with kipper

1 kipper fillet (steamed) half wholemeal toasted bread 200 gr fresh spinach 200 gr lettuce 90 gr cooked chickpeas teaspoon black mustard seeds teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoon olive oil Pinch of salt and black pepper

To complete: I had a small glass of wine (a fruit works even better!) Steamed the kipper in the microwave or on the hob oven a slightly boiling water In a pan heat the oil with the spices for a couple of minutes. Then add the chickpeas. Let cook on high heat for 3-4 minutes. At half of the spinach in the last 30 seconds. Plate the spinach: they will be the kipper's bed. Pour the chickpeas (with the oil) over the salad.