GRILLED SALMON SALAD WITH RASPBERRY VINAIGRETTE

PREP TIME: 15 MINS

COOK TIME: 20 MINS SERVES 4 (AS A MAIN MEAL)

4 x 150g pieces skinless and

boneless salmon fillets Freshly ground black pepper 120g baby spinach leaves 2 cups raspberries

30g reduced-fat feta, crumbled 35g (1/4 cup) chopped, toasted

walnuts (see Cook’s Tip) Lemon zest, to serve (optional)

Vinaigrette

2 cups raspberries 3 Tbsp red wine vinegar 1 Tbsp sugar

1 tsp Dijon mustard or

gluten-free mustard

½ tsp lemon zest

Freshly ground black pepper

1 To make the vinaigrette, put raspberries, vinegar, sugar and mustard in a small saucepan.

Bring to the boil over a high heat. Reduce heat to medium and simmer for 8-10 minutes or until berries have broken down and mixture thickens slightly. Set aside to cool slightly. Press mixture through a fine mesh sieve set over a bowl. Discard seeds. Set aside to cool completely. Stir in lemon zest and pepper. If desired, thin vinaigrette with a little water. 2 Preheat grill on medium. Spray salmon with cooking spray. Add salmon to grill. Season with pepper. Cook for 3-4 minutes each side or until just cooked. Transfer to plate. 3 To serve, combine spinach leaves and half the vinaigrette in a large bowl. Toss to combine. Divide between serving plates.

Top with salmon, raspberries, feta and walnuts. Drizzle with remaining vinaigrette. Sprinkle with extra lemon zest, if using.

COOK’S TIP

To toast walnuts, spread out on a baking tray and cook in an oven preheated to 170°C (fan-forced) for 8-10 minutes or until lightly toasted. Set aside to cool.