200 gmmixed baby heirloom tomatoes, halved and lightly crushed2vine-ripened tomatoes, cut into wedges1small beetroot, thinly sliced on a mandolin2golden shallots, thinly sliced on a mandolin1 cup (loosely packed)mint, torn¼ cupbaby shiso leaves (optional; see note)Juiceof ½ lemon, or to taste1 tbspextra-virgin olive oil½ tspsumac, or to tasteTo serve:warm flatbread or crispbreadConfit ocean trout4ocean trout fillets (180gm each), skin on, pin-boned4thyme sprigs2garlic cloves, bruised½ tspcrushed fennel seedsFor confit:olive oilQuick hummus400 gmcanned chickpeas, drained1garlic clove, coarsely chopped1 tsptahiniJuiceof 1 lemon80 ml (1/3 cup)mild extra-virgin olive oil
For confit ocean trout, preheat oven to 100C. Heat oil to 80C in a saucepan over high heat. Arrange trout fillets, thyme, garlic and fennel seeds in a baking dish to fit trout very snugly, then add hot oil to just cover. Bake until cooked medium-rare (15-20 minutes). Set aside in oil.
Meanwhile, for quick hummus, process chickpeas, garlic, tahini and lemon juice in a food processor until finely chopped, gradually add oil and process until smooth and combined. Season to taste, spoon onto plates and set aside.
Combine remaining ingredients (except flatbread) in a bowl and toss to combine. Remove ocean trout from oil (discard oil), remove skin and coarsely flake over salad. Serve warm with flatbread.
Note Baby shiso is available from select greengrocers.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.