GOLD BAND SNAPPER, BEETROOT SALAD, PUMPKIN SALAD, ROAST GARLIC AIOLI

Beetroots are so plentiful and cheap at the moment that I roasted several of them and used one to make this salad - with extra virgin olive oil, spiced beetroot vinegar, a little pomegranate molasses, salt and pepper. Our neighbours gave us a pumpkin, so chunks of this were mixed with pecan oil, white balsamic vinegar and toasted pumpkin seeds. A fresh fillet of gold band snapper, simply salted and pan fried in grapeseed oil and a dollop of roast garlic aïoli - sweet, salty, nutty, soft, crunchy.

GOLD BAND SNAPPER, BEETROOT SALAD, PUMPKIN SALAD, ROAST GARLIC AIOLI