Omega-3 Hummus Salad with Grilled Bass

In many ways, this is just a collection of tasty things but they all work really well together, not only flavour-wise but also in terms of what health benefits they bring to your body. The king of the dish, though, is the omega-3 packed hummus which uses not only the usual suspects - chickpeas, tahini, lemon and garlic - but also the aquafaba and some flaxseed too.

You can of course make whatever swaps you like on the veg front but at least the first time you make it I really recommend this combo. Earthy beetroot, sweet carrots, creamy avocados and refreshing crunch cucumbers - it's a symphony of flavours, colours and textures.

Omega-3 Hummus Salad with Grilled Bass
Serves 4

oil

4 beetroot, cut into wedges

3 carrots, cut into small batons

400g tin chickpeas

2 tbsp tahini

1 lemon, juice only

1 fat garlic clove, chopped

120g sprouted milled flaxseed/linseed

4 sea bass fillets

2 small ripe avocados

6 baby cucumbers (or ½ large one), sliced

80g feta, crumbled

1 tsp sumac

sea salt and freshly ground black pepper

Heat the oven to 180C fan/gas 6. Put the beetroot and carrot on a large roasting tray, drizzle with a little oil, season well with salt and pepper then roast for 35-40 minutes until tender.

Meanwhile, whizz the chickpeas (including their water), tahini, lemon juice and garlic in a food processor/blender. Add the flaxseed/linseed with plenty of salt and pepper and a splash of water (if needed). Whiz again until you have the consistency you like.

Heat a little oil in a large frying pan. Season the skin side of the fish with salt then cook in the pan for 3 minutes skin side down. Flip over then turn off the heat - the residual heat of the pan will finish off the cooking.

Divide the hummus, beetroot, carrot, avocado and cucumber between plates. Top with a fillet of sea bass each then crumble over the feta, sprinkle over the sumac then serve.