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Zingy grapefruit, peppery watercress and crumbly feta take this simple salmon salad from nought to tasty in less than 10 minutes
Heat oven to 200C/180C fan/ gas 6 and roast the salmon for 8 mins. Meanwhile, segment the grapefruit and mix the juices with 2 tbsp extra virgin olive oil to make a dressing.
Toss the watercress with the grapefruit segments, dressing and feta, and serve with the salmon, flaked into large pieces.
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