Strawberry, Asparagus and Salmon Salad

Heat a barbecue grill or chargrill on medium-high. Lightly spray salmon with olive oil spray. Season. Cook on the grill for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Meanwhile, cook asparagus on grill, turning, for 2 mins or until just tender.

Place 2 strawberries in a small bowl. Use a fork to crush until almost smooth. Stir in the vinegar. Strain strawberry mixture through a sieve into a small bowl. Add the oil and season.

Place the radish, onion, bocconcini, Florette Mixed and asparagus in a large bowl. Thinly slice the remaining strawberries and add to the rocket mixture. Divide among serving plates. Top with salmon. Drizzle with the dressing to serve.