Salmon with almond tarator sauce and heirloom tomato salad

1. Combine tomatoes, nectarine, red onion and a pinch of salt in a large bowl. Whisk together 1 tablespoon oil and 1 tablespoon white wine vinegar. Pour over salad and toss to coat. Set aside at room temperature for about half an hour for dressing to really soak into the salad.
2. Preheat oven to 160°C (fan-forced). Place salmon on a lined baking tray and sprinkle with sumac. Drizzle with 1 tablespoon oil and a pinch of salt. Bake for 6-8 minutes or until just cooked.
3. Meanwhile, begin the tarator sauce by soaking bread in cold water for 5 minutes. Drain and squeeze out excess water. Transfer to a small food processor with almonds, garlic, tahini and the remaining 1 tablespoon vinegar. Blitz until smooth and gradually drizzle in remaining ¼ cup oil until well combined and creamy.
4. Just prior to serving, mix parsley, mint and parmesan through tomato salad. Spread the tarator sauce on a serving dish, top with salad and place salmon pieces on top. Sprinkle with sumac and parsley leaves.

Cooking Tip: When making tarator sauce, soak the bread in cold water until it's soft but not mushy. Squeeze out as much water as possible before blending it with the rest of the ingredients. This helps achieve a smooth, creamy texture without making the sauce too watery, ensuring it has the perfect balance of thickness and flavour!

Nutrition Tip: Salmon is an excellent source of high-quality protein and omega-3 fatty acids, which are beneficial for heart and brain health. Aim to eat salmon, or other varieties of fish and seafood, 2-3 times per week to enjoy their nutritional benefits!