Reduced-Carb Dukkah Basa Fish Salad

Preheat the oven to 220C, fan-forced. Bring a small saucepan of water to the boil for the eggs. Line an oven tray with baking paper. Peel the beetroot and cut into thin wedges. Put the beetroot on the lined tray, drizzle with 1 tsp olive oil and 1 tsp honey, season with salt and pepper and toss to coat. Roast for 18-20 mins until tender.

Meanwhile, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Drizzle the fish with 2 tsp olive oil and season with salt and pepper.

Heat 1 tsp olive oil in a medium frypan over medium heat. Cook the capers, stirring, for 2-3 mins until crispy. Remove from the pan and drain on paper towel. Cook the fish in the pan for 3½-4 mins each side until browned and cooked through. Add the dukkah and 1 tbs water and turn the fish to coat. Remove the pan from the heat.

Put 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl, season with salt and pepper and stir to combine. Add the salad leaves and roasted beetroot and toss to combine. Combine the ranch dressing and 1 tsp water in a bowl and season with salt and pepper.

Flake the fish into large chunks. Peel and quarter the eggs. Divide the fish, salad and egg among bowls. Drizzle with the ranch dressing, scatter over the capers (see Make it yours) and enjoy!

Not everyone loves capers, so feel free to serve them separately in a small bowl.