Pistachio dukkah-crusted snapper with avocado, strawberry and macadamia salad

Ingredients

• 4 x 180g snapper fillets
• 2 tbsp extra virgin olive oil
• ½ cup (60g) pistachios, shelled
• ¼ cup (35g) sesame seeds
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tbsp fennel seeds
• ½ tsp sumac
• ½ tsp cayenne pepper
• 1 tsp salt
• 120g spinach, washed and dried
• 250g punnet strawberries, hulled and quartered
• ½ cup (60g) macadamia nuts, roughly chopped
• 1 avocado, cut into small cubes
• 3 tbsp extra virgin olive oil
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste