Roasted salmon, quinoa and black bean salad

Rinse the quinoa a few times in cold water and let it soak for a minute.

Heat a pan on medium with a drizzle of olive oil; season the salmon with salt at the last second so it does not lose moisture or stick, and lay it in.

Leave the salmon undisturbed until the edges turn opaque, two or three minutes, then about two minutes more.

Mix 2 cups black beans with red wine vinegar, salt and pepper and leave to marinate.

Drain the quinoa; bring water to a boil, add the quinoa, turn the heat down, cover and cook 15 minutes.

Turn the heat off and fluff the quinoa with a fork; transfer to a large bowl to cool.

Flip the salmon, turn off the heat and let it finish cooking in the pan to keep the moisture in; remove and rest. The salmon can be done in the oven instead.

Drain excess liquid from the beans and add them to the cooled quinoa with diced red onion and diced roasted red pepper.

Remove the stems and seeds from the pickled jalapeno, mince fine and fold into the salad.

Crumble the rested salmon into chunks, add to the salad and toss.

Whisk lime juice, salt, pepper, 1 tsp cumin and 0.5 tsp cayenne, then whisk in the extra virgin olive oil.

Pour the dressing over the salad, add the cilantro and toss. Refrigerated, it keeps two to three days.

Serve at room temperature: about three-quarters of a cup of salad on a bed of watercress, garnished with a piece of seared salmon.