Panfried Salmon with Beetroot Houmous and Apple, Fennel, Walnut & Dill Salad

I am a complete houmous obsessive and have found an alternative way to make my favourite dip. This beetroot houmous recipe is so tasty and versatile - you could have it with fish, chicken or as a dip as part of any vegetarian or meat mezze feast. It worked really well with this super fresh, crunchy salad and a salmon fillet for a tasty, quick, healthy, light dinner.

Serves 4
1. For the beetroot houmous, roast three small beetroots with a little olive oil and salt wrapped in tin foil for 45 minutes at 200C/180C fan until soft and tender. Meanwhile, add a tin of drained chickpeas to a small saucepan. Just cover with water, season and add 1tsp of cumin. Simmer the chickpeas for 15 mins and then drain, reserving the liquid.
2. Once the beetroot is roasted, peel them, chop into chunks and add to a food processor with the chickpeas, 3 tbsp of their cooking water, 4 crushed cloves of garlic, 50g tahini, the juice of a lemon, a good amount of salt and pepper and a couple of ice cubes. Blend until smooth and creamy and add more lemon and seasoning to taste (I usually add more lemon and salt). Set aside.
3. For the salad, pickle a sliced red onion in some red wine vinegar,
1tsp sugar, 1tsp mustard seeds, 1 tsp pink peppercorns and some salt - leave for 30 mins. Chop an apple into matchsticks and add to a bowl with a finely sliced fennel bulb. Add plenty of chopped dill, the juice of a lemon and seasoning. Mix this all together with the pickled onions and top with some crushed roasted walnuts.
4. Finally, pan fry the salmon until golden brown on both sides and serve on top of a good dollop of the houmous with a side of salad.