Ingredients

• 1.5kg/3lb 5oz salmon fillet
• 1 lemon
• sliced
• 1 large bunch basil
• 2 garlic cloves
• 60g/2¼oz toasted pine nuts
• 400g/14oz picked watercress
• 400ml/14fl oz extra virgin olive oil
• 2 red onions finely
• sliced
• 6 courgettes
• thinly sliced lengthways
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 large pain de compagne loaf (round loaf of rustic bread or sourdough)
• 3 x 200g/7oz jars roasted piquillo red peppers
• opened out

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the salmon in a deep-sided tray with the lemon slices
• cover with water then place in the oven for 15-20 minutes
• or until just cooked through.
• Remove and allow to cool slightly before flaking the fish into large pieces.
• To make a pesto
• put the basil
• garlic
• pine nuts and two-thirds of the watercress into a food processor and blend until slightly chunky
• then add the oil gradually until it forms a thick paste.
• Heat a griddle pan until very hot.
• Toss the courgettes with a tablespoon of olive oil and season with salt and black pepper. Place on the griddle in batches and cook for 1-2 minutes until just cooked through. Remove and set aside to cool.
• Take the loaf and cut off the top ¼ and set it aside.
• Scoop out all the bread from the inside of the loaf. (You can keep it for making breadcrumbs at a later date.)
• Spread some of the pesto into the bottom of the loaf.
• Place a quarter of the charred courgettes into the bottom of the loaf and press down lightly. Place a quarter of the remaining watercress on top and press down.
• Top with a quarter of the salmon
• peppers
• sliced onions and more pesto
• then repeat the layers until the loaf is full to the brim
• then place the lid back on top.
• Wrap very tightly in cling film and place in the fridge for at least one hour
• but preferably overnight or even for up to three days.
• To serve
• unwrap and cut into wedges.