Fish and lobster salad with tomato-cumin dressing - 9Kitchen

Ingredients

• 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