Tikka salmon (Serves 4)

ingredients:

For the salmon:

400g boneless salmon fillet (skin on); 3tbsp tandoori masala powder; 2tbsp Greek or coconut-milk yogurt; juice of 1 lemon; 1tbsp olive oil; salt and black pepper

For the cucumber salad: Juice of 1 lime; ½ cucumber, sliced into ribbons; a small bunch each of coriander and mint, leaves picked and chopped; a pinch of flaky salt

To serve: Mango chutney; 1 red chilli, sliced into rounds (optional; deseeded for less heat); Bombay mix (optional)

For the flatbreads: See recipe below left

Method:

1. Preheat the oven to 200°C/180°C fan/gas 6. Line a baking tray with baking paper.

2. Make the flat breads as per the recipe.

3. Pat the fish dry with kitchen paper, then place it on to the lined tray.

4. Mix all the remaining salmon ingredients in a bowl to create a marinade, then use this to coat the salmon in a generous, thick layer.

5. Leave the salmon to marinate at room temperature for 10 minutes, then bake for 20 minutes, until opaque and cooked through.

6. For the cucumber salad: Mix together the lime juice, the cucumber ribbons and both the herbs. Season with the salt and set aside.

7. Heat a dry frying pan until it’s smoking hot. Place the flat breads in the pan and warm through. (Or reheat in a microwave.) Set aside and keep them warm until you’re ready to use.

8. Once the salmon is ready, smother the flat breads in mango chutney, top with gorgeous flakes of pink salmon and cover with your cucumber salad. I like to add an extra kick with some slices of chilli, and texture with extracrunchy Bombay mix. That’s it. Fold and eat.