1 garlic clove, chopped
100g/ 3½oz rocket
1 shallot, finely sliced
20 sunblush tomatoes
100g/ 3½oz watercress
1 heaped tsp whole grain mustard
olive oil
150ml/5fl oz extra virgin olive oil
50ml/2fl oz sherry vinegar
300²µ/10½´Ç³ú chorizo, cut into 0.5cm/¼in rounds
300²µ/10½´Ç³ú salmon fillet, cut into thin strips