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Ingredients

2 bunches Dutch carrots, ends trimmed
2 teaspoons honey
1 tablespoon olive oil
250g frozen broad beans
600g flathead fillets
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon sesame seeds
1/2 teaspoon ground cinnamon
200g hummus dip
1/2 cup mint leaves
1/2 cup coriander leaves

Method

Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Arrange the carrots in a single layer over the prepared tray. Drizzle with honey and 1 teaspoon of oil. Season. Roast, turning occasionally, for 15 mins or until tender. Set aside to cool slightly.
Step 2 Meanwhile, cook the broad beans in a large saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Peel.
Step 3 Combine the fish, turmeric, paprika, cumin, sesame seeds, cinnamon and 2 tsp of remaining oil in a large bowl. Season. Toss to evenly coat.
Step 4 Heat a large non-stick frying pan over high heat. Cook the fish for 2 mins each side or until golden brown and cooked through.
Step 5 Spread the hummus over serving plates. Top with the fish, carrots, broad beans, mint and coriander. Drizzle with remaining oil.

Spice crusted flathead with roast carrot salad

How to make Spice crusted flathead with roast carrot salad

Ingredients

Method