Ingredients

• olive oil
• 300g/10½oz chorizo
• cut into 0.5cm/¼in rounds
• 300g/10½oz salmon fillet
• cut into thin strips
• 50ml/2fl oz sherry vinegar
• 1 heaped tsp whole grain mustard
• 150ml/5fl oz extra virgin olive oil
• 1 garlic clove
• chopped
• 100g/ 3½oz rocket
• 100g/ 3½oz watercress
• 1 shallot
• finely sliced
• 20 sunblush tomatoes

Directions

• For the salmon
• preheat oven to 180C/350F/Gas 4.
• Cut two pieces of greaseproof paper and place one of these onto a baking sheet.
• Heat one tablespoon of oil in a pan
• and gently fry the chorizo for two minutes on each side
• or until golden-brown on both sides.
• Once cooked
• place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally
• place a weight onto the baking sheet and put into the oven to cook for five minutes.
• Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat.
• For the dressing
• whisk the sherry vinegar
• mustard
• oil and garlic together in a bowl until well combined.
• For the salad
• mix the rocket
• watercress and shallot together in a bowl and scatter the chorizo over the leaves.
• To serve
• spoon the salad onto serving plates
• top with the salmon pieces and tomatoes and drizzle with a little dressing.