Harissa salmon pasta salad

[Serves 6]
3 tbsp Harissa paste
600g salmon, cut into large pieces
1 tbsp vegetable oil
350g cherry tomatoes, halved
3 cups penne pasta, cooked
1 small red onion, sliced
40g rocket
10g mint
Sea salt and black pepper
Toasted flaked almonds to serve

FOR THE DRESSING
1 tbsp cumin seeds
3 tbsp olive oil
Juice of 1 lemon
½ tsp sugar
10g parsley, chopped

1. Spread the Harissa paste over the salmon, heat a pan and add the oil. Pan-fry pieces of salmon until desired doneness. Remove fish from the pan, set aside and allow to cool. Toss the halved tomatoes into the pan and allow to cook until skins just wrinkle, about 1–2 minutes, remove and set aside.
2. For the dressing: place the cumin seeds in a small frying pan, dry fry for 1 minute or until fragrant, remove and grind, using a pestle and mortar. Add the ground cumin seeds to a bowl and whisk in olive oil, stir through lemon juice, sugar and parsley.
3. To serve: place the pasta and all the remaining ingredients on a platter, toss to combine, pour over dressing, season and top with the fish. Sprinkle with flaked almonds.