Anchovy and orange salad - Serving Dumplings

Ingredients

• 300 g fresh anchovies fillets marinated in oil
• 200 g arugula
• 250 g cherry tomatoes, cut in half
• 100 g watercress
• 1 red onion, cut into thin slices
• 6 spring onions, sliced into rings
• 4 farmers eggs
• 2 oranges, peeled and thinly sliced
• 1 ripe avocado
• 1 garlic clove, finely chopped
• 1 teaspoon lemon juice
• 50 ml rapeseed oil
• cayenne pepper
• salt and black pepper