Step 1

One day ahead, soak almonds overnight in 500ml water. Strain almonds from water and reserve 185ml of chilled almond water for the puree.

Step 2

Place 210g soaked almonds, garlic and sourdough into a food processor and blitz until a fine paste.

Step 3

Slowly add 100ml olive oil in a steady stream, scraping down the sides of the processor to ensure even mixing.

Step 4

Once oil is incorporated, slowly add the chilled water in a steady stream until emulsified, again making sure to scrape the sides of the bowl.

Step 5

Add lemon 40ml lemon juice and salt to taste, remove from mixer and set aside at room temperature for an hour to settle and thicken up.

Step 6

Heat BBQ to a medium temperature. Brush skin and flesh of barramundi with olive oil and season well with sea salt. Place on BBQ.

Step 7

While barramundi is cooking, combine pomegranate, olives, remaining almonds, parsley, mint, shallots, 100ml olive oil, 80ml lemon juice and pomegranate molasses into a bowl and season with salt. Mix well and set aside.

Step 8

Cook barramundi ¾ of the way through on one side then gently turn to allow the rest to cook through. Remove from BBQ and rest.

Step 9

Liberally spread almond puree on a large platter and top with pomegranate tabbouleh. Sprinkle sumac over salad then place the barramundi on top.