Tomatoes and Peaches with White Bean and Hazelnut Tarator

Ingredients

• 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
• 60 ml (¼ cup) chardonnay vinegar or white wine vinegar
• 2 tsp caster sugar
• 500 gm mixed heirloom and baby heirloom tomatoes, halved
• 2 white and yellow peaches, stones removed, cut into wedges
• 2 golden shallots, thinly sliced
• 1 cup loosely packed small basil leaves, plus extra leaves to serve
• 4 mini sourdough baguettes, halved lengthways
• Sumac, to serve
• White bean and hazelnut tarator
• 400 gm can white beans, drained, rinsed
• 100 gm hazelnuts, roasted, skins removed, plus extra to serve
• 60 ml (¼ cup) lemon juice to taste
• 2 garlic cloves, finely chopped
• 100 gm natural Greek yoghurt
• Finely grated zest of 1 lemon
• 1 tsp each cumin and coriander seeds, toasted, crushed
• 1½ tsp smoked sea salt flakes (see note)
• 180 ml (⅔ cup) light olive oil