- 600 gm salmon fillet, skinned and pin-boned
- 1 (about 750gm) cooked lobster, shelled and thinly sliced
- 3 egg tomatoes, cut into thin wedges
- 2 red capsicum, grilled until skins blacken, then cooled, peeled, seeded and cut into strips
- 120 gm (¾ cup) pitted green Spanish olives, sliced
- 1 Spanish onion, cut into very thin wedges
- 1 bunch of watercress, sprigs removed
- 2 very ripe egg tomatoes, chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp tomato paste
- 1½ tsp cumin seeds, dry roasted and coarsely ground
- 1½ tsp sweet Spanish paprika
- 2 tbsp sherry vinegar
- ½ cup extra-virgin olive oil
- 1For 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.
- 2Brush 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.
- 3Divide salad among plates and serve immediately, with remaining dressing passed separately.
Drink Suggestion: This dish needs the savoury pungency of a dry-ish, European pink wine made from grenache or tempranillo. Drink suggestion by Max Allen
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