Barbecued salmon and kalesaw with honey and lime dressing

Instructions

1 Season salmon with lime juice, coriander and cumin. Set aside for 5 minutes.

2 Place kaleslaw, chickpeas and coriander leaves in a salad bowl. To make lime and honey dressing place all ingredients in a small bowl, whisking to combine. Pour dressing over salad, tossing to combine. Cover and refrigerate.

3 Meanwhile, heat a barbecue hot plate or chargrill pan over high heat. Spray salmon with olive oil and cook for 2 minutes on one side. Reduce heat to medium, turn fish over and cook for a further 2–3 minutes or until cooked to your liking.

4 Divide kaleslaw among four serving plates, then top with barbecued salmon. Garnish with fresh coriander leaves and serve with lime wedges on the side.