Ideally, leave the fish out the night before to gradually defrost in the fridge.
Break the broccoli into small florets. Wash the beans and cut off the ends.
In a saucepan, bring water to the boil and season with salt. Place the broccoli and beans individually in the boiling water and cook. Broccoli only needs 3 minutes, the beans about 4 minutes, so that they are cooked, but not overcooked.
Once the vegetables are cooked, drain them and cool in iced water, then strain again and set aside.
Cut the paprika, tomatoes, and pineapple into same-sized pieces. Thinly slice the onions.
Mix together a dressing from the olive oil, lemon, honey, sugar, and salt.
Drizzle the halibut with olive oil and grill for 2 to 3 minutes on each side (depending on the thickness of the fillet).
Mix the dressing into the salad, vegetables, and pineapple.
Time to serve up the mixed salad. Place the halibut on top, seasoned with Maldon salt. A little feta cheese and a drizzle of olive oil and you're good to go.