4 Medium size Barra Fillets

4 tbsp Olive Oil

2 tbsp Harissa Paste

2 tsps sea salt (extra salt for seasoning)

2 tsps chilli flakes (optional)

2 garlick cloves crushed

½ Lemon Juiced

500 grams Salted Butter

For the Salad

2 Cups of Hummus

3 Cups of Roast vegetables ( your choice )

1 Pomegranate, seeds removed

½ cup Pine-nuts toasted
Pinch salt for seasoning

Small bunch parsley, roughly chopped

Extra Virgin Olive Oil for Dressing

Roast Veggies

Chop up your choice of seasonal vegetables e.g beetroot, zucchini + Onions & Whole Garlic cloves

Season with salt and dress with a good drizzle of extra virgin olive oil, add a generous amount of Harissa Spice Blend before mixing well and adding to a baking tray lined with baking paper. Bake in a preheated oven at 180-200 degrees until caramelised and roasted.

Garnish

1 Small Parsley Bunch

Extra Virgin Olive Oil

Dukkha 

1. For the Barra fillets: Preheat the oven to 180-200 degrees Celsius. 
2. Prepare the compound butter by adding the butter, harissa, garlic and a pinch of sea salt to a food processor and mix till combined  
3. Line a baking tray with baking paper and drizzle a little olive oil on it
4. Pat dry the Barra fillets then season with salt and a squeeze of lemon juice
5. Place a tbsp of the harissa butter mixture on each fillet and cover with foil before baking
6. Bake the fillets for around 10 - 12 minutes, they should be firm to the touch but not hard. Uncover and bake for another 3 mins or until browned.
7. Remove from the oven straight away and allow to rest on a plate before serving.
8. For the salad: Spread the hummus evenly across a large round serving platter.
9. Spread the roast vegetables evenly over the hummus. 
10. Season with a pinch of salt and dress with the toasted pine nuts, parsley and pomegranate seeds.
11. Finish with a flourish of extra virgin olive oil.
12. To serve: Garnish the Barra fillets with the extra chopped parsley & Dukkha, and place on the table next to the Salad. Serve with some crusty bread and extra virgin olive oil for dipping.

Specialty equipment:

Baking dish

Serving platters