Pan fried Halibut on Chilli Roasted Cauliflower Salad

Break cauliflower into florets and coat half in sumac and the other half in harissa paste, drizzle with a little oil, place on a baking tray and roast in an oven set to 190°C for 12-15 minutes until cauliflower is just cooked and slightly charred. Peel lemon, cut into julienne strips and blanch in boiling water for 15 seconds then refresh in cold water, leave to one side. Season the fish with sea salt and pan fry in a hot pan, basting with butter, until cooked. Remove from pan and allow to rest on some kitchen towel. Spread sour cream and chive dip around the centre of the plate and top with roasted cauliflower, mixed herbs and baby spinach. Place the fish on top, garnish with lemon strips and finish with a drizzle of lemon oil