Salmon tarator

This contemporary version of a traditional Arabic dish is simple to make, yet bright and beautiful enough to serve when entertaining. You can use a side of salmon or trout, which is drizzled with olive oil. Yoghurt, tahini, garlic and lemon add a rich and tangy depth. A vibrant herb-chilli salad of fresh coriander, red onion, and sumac brings a bright, refreshing contrast. The whole dish is finished with crunchy walnuts and pistachios.