Smoked Salmon Salad

100g smoked salmon slices, cubed
2-3 cherry tomatoes, halved
100g mesclun
1 Lebanese cucumber, halved lengthwise and sliced
6-7 thin slices baguette bread
1/4 tsp coarse ground black pepper

Dressing
3 tbsp canola oil
1/2 tsp sesame oil
2 cloves garlic, crushed
1 tsp grated ginger
2tbsp apple cider vinegar
1/4 tsp sugar or to taste

Preheat oven to 200 degrees Centigrade. Arrange baguette slices on a baking tray. Spray with olive oil and bake for 7-8 minutes or until bread is slightly golden and crisp.

To prepare dressing: Heat canola oil and sesame oil in a nonstick saucepan. Add ginger and garlic and fry for 20-30 seconds. Add apple cider vinegar and sugar. Stir to heat up for a minute. Dish out to cool.

Place salmon, tomatoes, cucumber and mesclun in a large bowl. Add the prepared dressing and toss gently to combine.

Break baguette slices in half and add as garnishing to the salad.