Serves 4

40g parsley, juice of one lemon, 3 tbsp capers, 3 tbsp olive oil, 1 avocado (peeled, stoned and diced), 400g cherry tomatoes (halved), 1 red onion (diced), 1 bag rocket, handful of celery leaves, 4 salmon fillets, 2 tbsps dark brown sugar, 4 heads of chicory (quartered)

Preheat oven to 220C. For the dressing put parsley, capers, lemon juice and 2 tbsps Fino olive oil into a blender and blend until smooth - it should come out quite thick. Mix rocket, tomatoes, celery leaves and red onion together to make the salad. Coat the salmon in Fino olive oil and season with salt and pepper. Place in a hot frying pan skin side down and allow to cook from the bottom for 5 mins. Whilst waiting for the salmon place the quartered chicory in bowl and cover in a mixture of the remaining oil and brown sugar. Once covered, place in another frying pan and continue to turn until tender and caramelised. Cook the chicory for approx 4 mins, or until they appear done. After 5 mins turn the salmon and allow to cook on the other side for 1 min. Serve the salad topped with the chicory and salmon fillet, and drizzle with dressing. 

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