Simon Rimmer served up a tasty bream sandwich with salad on Sunday Brunch.

The ingredients are: 8 x bream fillets, 175g pitted Medjool dates, 5g cinnamon, 5g coriander, 5g chilli flakes, 30g pine nuts and 50g gluten free flour.

For the salad are: head chopped cos lettuce, 8 chopped toms, half red onion, thinly sliced, 75 chickpeas, juice and zest 1 orange and 50ml extra virgin olive oil.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.