Chargrilled Kingfish with Roasted Cauliflowers and Chickpea Salad

Ingredients

• 4 x 180g Yellowtail Kingfish fillets, skin on, bones removed
• Salt flakes and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 500g cauliflower florets, (approx. ½ a large cauliflower)
• 400g canned chickpeas, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 4 tablespoons olive oil
• ½ bunch parsley, leaves picked and coarsely chopped
• 2 tablespoons red wine vinegar
• ½ pomegranate, seeds removed (optional)
• 3 tablespoons hulled tahini
• 2 tablespoons cold water
• 1 garlic clove, chopped
• ½ bunch coriander, leaves and stems chopped
• 3 tablespoons lemon juice
• Salt to taste