Preheat the oven. Brush the Swordfish with olive oil and grill for 3 minutes on one side. Do not over cook as it will loose its natural texture and taste. Turn the fish over and grill the other side. When done, take it out and let it cool.
Make the dressing a minimum half hours before serving. Grate the orange zest and squeeze to get orange juice around 1/3 of a cup in a large bowl. Add the tomatoes, onions, capsicum, cumin,olive oil and chilli. Add salt and pepper according to taste. Stir well and then let it chill.
Before serving, cut the fish into bite sized pieces and add to the dressing. Stir carefully without deforming the fish. In another bowl, toss together the spinach leaves, zucchini and parsley. Arrange them in four salad platters. Scoop up the dressing with fish onto the plates. Serve with bread.