lunch

saute for 5-10 mins:
70g snack tin of zesty vinaigrette chickpeas,
1 zucchini,
cherry tomatoes

cook fish to your liking, I did crispy skin barramundi

mix together:
50g snack size hummus,
half an avocado,
1tbsp lemon juice,
fresh herbs.

lay fish on top of mixture. put veg on plate. add fresh herbs and seasoning, I used S&P, sumac and lemon