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Chop the ends off the courgettes and grate into a bowl. Sprinkle with 1 tsp of salt and leave for 5 to 10 minutes.
Rub 200g of self raising flour with the margarine and add the courgettes and the courgette juice.
Chop the marjoram, thyme, parsley and sage and add to the mixture and season.
Bring all the ingredients together to form a dough. Add water or more flour if needed.
Roll out the mixture on greaseproof paper so it is 1 cm deep then lift the greaseproof paper into the baking tin.
Bake in the oven at 180 degrees Celsius for 8 to 12 minutes.
For the filling, finely chop the red onion, watercress, rocket, garlic and chives.
Mix the soft cheese, red onion, 2 tbsp chives, 2 tbsp rocket, 2 tbsp watercress and season.
Take the roulade out of the oven, allow to cool slightly. Spread the filling over the courgette sponge and roll.
Place in the fridge for 10 minutes.
For the dressing, mix the sweet chilli sauce and olive oil in a bowl, add the walnuts, unchopped watercress and unchopped rocket and toss to combine.
To serve, cut a slice of roulade and wrap in smoked salmon, serve a slice of the roulade with the salad garnish and decorate the plate with a few drops of the dressing.