Serves 4

• 150g fresh white fish fillet, (eg Trevally, kahawai, cheaper and more flavour than snapper)
• ½ red onion, finely diced
• 1 Tbsp. aloe concentrate
• 1 can cannelloni beans, drained and rinsed
• 1 avocado, 2.5cm dice
• 1 bunch fresh asparagus, cut into lengths, blanched and halved lengthwise
• 1 carrot, cut into small batons, blanched
• 1 tomato, seeded, sliced lengthwise into 1 cm batons
• ½ red capsicum, diced
• Sea salt and freshly ground black pepper
• ¼ bunch fresh coriander, roughly chopped
• 1 cup baby kale
• 1 cup baby spinach
• ½ lemon, juice
• 2 Tbsp. Lemon infused avocado oil
• 4 whole baby beetroot, canned, drained and cut into quarters
• 1 Tbsp. sumac

1. Cut the bloodline out of the fish fillet and discard, slice the fish fillet into 2.5cm dice
2. Place in warm fish stock and lightly poach until almost cooked, remove from heat and allow to cool in stock, reserve the stock for another dish
3. Pour the aloe concentrate over the diced onion and allow to sit for at least 15 minute (this softens the raw onion flavour)
4. Put beans, carrots, asparagus, capsicum and onion in a large bowl, season with salt and pepper and gently mix
5. Add avocado, drained fish, tomato, coriander, kale, spinach and fold in gently
6. Add beetroot, lemon juice, oil and fold in
7. Place into serving bowl and sprinkle with sumac