Tomato, fried wheat and goat’s curd salad

1.For sumac salt, combine ingredients in a bowl, season to taste with freshly ground pepper and set aside.

2.Preheat oven to 100C or lowest setting. Halve three-quarters of the cherry tomatoes, place cut-side up on an oven tray, drizzle with 2 tbsp olive oil, season with a little sumac salt. Roast until semi-dried (3-4 hours), set aside.

3.Meanwhile, place wheat in a saucepan, cover generously with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer until tender (35-40 minutes). Drain, refresh under cold running water, then drain well and set aside.

4.Meanwhile, score bases of half the remaining tomatoes with a small sharp knife, blanch until skins split (30 seconds), refresh and peel (reserve half the skins). Combine peeled tomato in a saucepan with basil and 500ml oil, cook over very low heat until confited (15-20 minutes), remove with a slotted spoon and set aside (discard oil).

5.Heat 40ml oil in a large frying pan over medium-high heat, add wheat, stir occasionally until crisp (4-5 minutes), remove from pan with a slotted spoon and set aside.

6.Wipe pan clean with absorbent paper, add 60ml oil and reserved tomato skins and stir occasionally over medium-high heat until crisp and translucent (1-2 minutes). Drain skins on absorbent paper and set aside.

7.Cut remaining fresh tomatoes into slices, wedges or dice, combine in a bowl with remaining oil, season to taste with balsamic vinegar and sumac salt. Spread goat’s curd on serving plates, layer with roast tomatoes, confit tomatoes and fresh tomato mixture, scatter over fried wheat and fried tomato skins, scatter with baby herbs and flowers and serve.