Instructions: 1 Chop the pieces of sundried tomato and puree with the vinaigrette. Peel the avocado, slice into 12 pieces and toss with the lemon juice.

2 Cut the piece of salmon into 2-4 pieces. Season with salt and pepper, and saute off in a hot frying pan in a little vegetable oil over quite hot heat, for just three minutes on each side. Remove from the heat.

3 To assemble, toss some mixed greens in a little of the vinaigrette and arrange in a neat pile in the centre of the plate.

4 Surround with slices of avocado and halved tomatoes. Place the slice of sauteed salmon on top of the salad, garnish with sprigs of flat leaf parsley and serve at once.

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