Mix three tablespoons oil and shawarma spice together, then smear over fish, generously covering all surfaces. Marinate for 1/2 hour or up to one day ahead.

Heat a large frying pan with a thin layer of oil (about two tablespoons). Place the fish in the pan and cook for two to three minutes on each side or until just opaque. Set aside.

In a medium bowl, mix all salad ingredients. In a small bowl, whisk together all dressing ingredients.

Place two tablespoons hummus onto each plate and smear into a small circle. Place some arugula on top. Spoon some salad onto the arugula and drizzle with dressing.

Top each salad with three or four fish fingers. Drizzle with additional dressing.