Method

• 1.
  Place cashews in a bowl and cover with cold water. Soak for 3 hours or overnight. Drain.
• 2.
  To make the salad, combine oil, vinegar and sugar in a jug and season. Place the tomatoes in a large shallow bowl and drizzle with the dressing. Set aside for 20 minutes to let the flavours develop.

• 3.
  Transfer the tomatoes to a platter. Crumble over the goat’s cheese and scatter with herbs. Drizzle with a little dressing from the bowl.
• 4.
  For the pesto and barramundi, place broccoli and peas in a microwavesafe bowl. Add 1 tbs water and cover with plastic wrap. Microwave on high for 4 minutes or until tender. Drain and set aside.
• 5.
  Dry skin of the fish with paper towel then sprinkle with salt. Pour 2 tbs oil into a cold non-stick frypan. Arrange fish in the pan, skin-side down. Place over medium heat and cook for 5 minutes or until skin is crisp and golden. Turn and cook for 2 minutes or until fish flakes when tested with a fork
• 6.
  Blitz the cashews, broccoli and peas, parmesan, mint and garlic in a food processor until coarsely chopped. With the motor running, add the remaining olive oil in a thin, steady stream until well combined. Blend in the lemon juice. Season.
• 7.
  Transfer the pesto to serving plates. Arrange the fish on top, sprinkle with a little sea salt and serve with salad.