Slow-Cooked Salmon Tart

Prep everything first: chop the aromatics, measure the za'atar elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the chickpeas and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.