600 gmsalmon fillet, skinned and pin-boned1(about 750gm) cooked lobster, shelled and thinly sliced 3egg tomatoes, cut into thin wedges2red capsicum, grilled until skins blacken, then cooled, peeled, seeded and cut into strips120 gm(¾ cup) pitted green Spanish olives, sliced 1Spanish onion, cut into very thin wedges1bunch of watercress, sprigs removedTomato-cumin dressing2very ripe egg tomatoes, chopped2cloves of garlic, finely chopped1 tbsptomato paste1½ tsp cumin seeds, dry roasted and coarsely ground1½ tspsweet Spanish paprika2 tbspsherry vinegar½ cupextra-virgin olive oil
For tomato-cumin dressing, process tomatoes, garlic, tomato paste, cumin, paprika and vinegar in a food processor until well combined, then, with motor running, add oil in a thin, steady stream and process until incorporated. Season to taste with sea salt and freshly ground black pepper. Makes about 2 cups.
Brush salmon with oil, season to taste, then barbecue or char-grill on a hot plate for 3 minutes on each side or until cooked but still pink in the middle. Cool, then cut into 2.5cm pieces. Combine salmon pieces with remaining ingredients in a large bowl, drizzle with a little tomato-cumin dressing and toss gently to coat.
Divide salad among plates and serve immediately, with remaining dressing passed separately.