150²µ/5½´Ç³ú cherry tomatoes, halved
1 medium garlic clove, finely grated
1 lemon, zest and juice
20g/¾oz fresh parsley leaves, washed, dried and finely chopped
salt and freshly ground black pepper
100g/3½oz baby spinach
2 spring onions, finely chopped
1 tbsp Dijon mustard
2 tbsp capers, roughly chopped
400g tin chickpeas
4 tbsp extra virgin olive oil
1 tbsp rapeseed or olive oil
2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets