For the veggies:

• 4 cups chopped cauliflower florets + 2 tsp avocado oil + generous pinches of cumin, chili powder and sea salt
• 2 cups shredded romaine lettuce
• 1 cup each shredded green cabbage, purple cabbage
• 1 cup diced cucumber
• 2 tbsp minced purple onion
• 1 small avocado, pitted and sliced
• 2 tbsp pepitas
• sliced lime wedges and cilantro sprigs, to garnish

For the cilantro lime vinaigrette (you will have leftovers):

• 1/4 cup each extra virgin olive oil and freshly squeezed lime juice
• 1/4 cup torn fresh cilantro, loosely packed
• pinches of cumin, sea salt and black pepper, to taste

Chimichurri sauce (again, you’ll have leftovers):

• 1/2 cup each fresh parsley and cilantro (pack it in nice and tight!)
• 1/4 cup diced red onion
• 2 large cloves garlic, roughly chopped
• 2 tbsp each lime juice and extra virgin olive oil
• pinch of chili flakes, sea salt and black pepper

For the fish:

• 2 fillets white-fleshed mild fish, such as cod (about 160g raw weight each)
• 1/8 tsp each ground cumin, chili powder and sea salt
• 1 tsp olive, coconut or avocado oil + lime wedges