Now that the weather is warming up, get into spring with a fresh salad with our grilled salmon, pumpkin and asparagus salad.
A salad doesn’t just have to accompany a meal-it can be the meal! Our recipe for grilled salmon, pumpkin and asparagus is not just delish, but it’s also hearty and makes for a great light meal.
Ingredients:
1-2 salmon fillets
500g fresh asparagus spears
2 tablespoons olive oil
100g feta cheese, diced
1 punet cherry tomatoes, halved
half butternut pumpkin, diced
8 cups wild rocket
salt and freshly cracked pepper
Method:
- Brush salmon, pumpkin and asparagus with olive oil; sprinkle with salt and pepper, and grill over medium-high heat for 3-5 minutes on each side or until salmon and pumpkin is tender and the asparagus is golden.
- Cut the salmon, pumpkin and asparagus spears into 1cm pieces, then combine with the wild rocket, pumpkin, cherry tomatoes and feta in bowl and toss lightly.
- Divide among four plates and enjoy!
