Prepare for a collision of big and voluptuous flavours with this buoyant bowl of feelgoodness. Softly spiced barramundi sits atop creamy spoonfuls of dill-flecked chickpeas and gets deliciously buried in a tangy, sweet and a-little-bit-Greek salad.
Halve cherry tomatoes. Slice cucumber into thin half-moons. Roughly chop olives. Thinly slice spring onion. Drain and rinse chickpeas.
Sprinkle fish with Seventh Heaven Spice Blend, ½ the olive oil and salt and pepper.
Heat a frypan over medium heat. Add fish and cook, skin-side down, for 5 minutes. Turn and cook for a further 4–5 minutes or until cooked through. While fish is cooking, continue with step 4.
Place remaining olive oil, red wine vinegar, pomegranate molasses, salt and pepper in a bowl big enough to fit the salad and stir to combine. Add cherry tomatoes, spring onion, olives and cucumber and toss to combine.
Roughly chop dill. Peel and crush garlic. Place dill, garlic, chickpeas, ⅛ teaspoon sea salt flakes, yoghurt and pepper in a bowl and mix to combine.
Divide yoghurt chickpeas between bowls and top with fish and salsa to serve.