SPICED SALMON SALAD

Takes 35min serves 4

3tbsp sunflower oil 2tbsp Cajun spice mix 6 salmon fillets, skinless and boneless 250g cherry tomatoes, halved

1 large mango, peeled, stoned and chopped 1 avocado, peeled, stoned and chopped Juice of 2 limes Zest of ½ lime 150g half-fat soured cream 3 slices white bread, crusts removed, cut into 1.5cm squares 2 gem lettuces, shredded

1 Mix 1tbsp of the sunflower oil with the Cajun spice mix, then rub into the salmon fillets. Heat a large frying pan, add the salmon and cook over a medium-high heat for 8min, turning halfway, until browned and cooked through. 2 Mix the cherry tomatoes, mango, avocado and ¾ of the lime juice to make a salad. Mix the remaining lime juice and the lime zest with the soured cream. 3 Heat the remaining sunflower oil in a frying pan, add the bread squares and toss to coat. Cook for 3-4min over a high heat until golden and toasted. Cool. 4 To serve, put the gem lettuce in a large bowl, spoon over half the mango salad and three salmon fillets, flaked. Reserve the remaining salad and salmon for the taco recipe. Drizzle over the dressing, sprinkle with the croutons and serve.

Not keen on spicy food? Halve the amounts of cajun spice and peri-peri salt in these recipes for milder dishes