Salmon and smashed chickpea salad with citrus salsa verde

Heat the grill to high.

Whisk 1 tsp. extra virgin olive oil with the orange zest, a splash of orange juice and salt & pepper. Place the salmon fillets, skin-side down, on a non-stick baking tray and pour over the marinade. Set aside.

Put the parsley, 1/2 tbsp. Dijon mustard, half the finely chopped shallot, 1/2 tbsp. red wine vinegar, 1 tsp. extra virgin olive oil and the remaining orange juice in a small food processor, and blitz to a thick sauce, loosening with a splash of water if needed.

Heat 1 tsp. olive oil in a frying pan over a medium heat and fry the remaining shallot for 5 minutes. Add the drained chickpeas and generously season. Turn the heat to high, and cook, stirring regularly, until the chickpeas are beginning to crisp.

Mash the chickpeas roughly and stir in the roasted red peppers and the baby spinach. Keep warm.

Grill the salmon for 4-5 minutes until cooked to your liking.

To serve, place the chickpea mash on the plates, top with the salmon and a spoonful of the salsa verde.