Preheat the oven to 200°C. Place the olive oil, saffron, pumpkin and cardamom in a baking dish and toss gently until the pumpkin is evenly coated. Roast for 20 minutes or until tender.

Meanwhile, lightly spray a non-stick frying pan with olive oil and place the pan over medium heat. When hot, add the gemfish fillets, flesh-side down. Cook for 4 minutes each side.

Mix the sesame seeds, spinach leaves and spring onion through the pumpkin and divide among four plates.

Serve with the gemfish and lime wedges, and broccolini if desired.

1 serve = 1 1/2 units protein, 2 units vegetables, 2 units fats