Place onions in a pan over a medium to high heat cut side down and drizzle a tbsp of truffle oil over the top. Char for 5 minutes. Once charred, take off the heat and cover with the lid for 5 to 10 minutes to allow the onions to soften. Once cooked remove the skin.

In a separate pan over medium to high heat add in the salmon with a tbsp of truffle oil. Cook for 5 minutes with the skin side down and then for a further 1 minute on the other side.

Once the salmon is cooked, remove from the pan and add the carrots. Cook for 5 minutes or until nice and charred.

Spread a dollop of hummus over a plate and top with the salmon. Place onions and carrots around the plate. Garnish with baby beet leaves.