Curried salmon with chickpeas and kachumber

Ingredients

THE SALMON (per person)

• 1 fillet salmon
• 1 tbsp tomato puree
• 1/2 tsp tandoori masala
• Salt and pepper

THE CHICKPEAS/ BEANS

• 400g Chickpeas or white beans
• 1 heaped tbsp smooth cashew butter
• 2 tbsp vinegar
• Plenty of salt and pepper
• Splash of water
• Sprinkle of each: mild curry powder, ground turmeric, ground cumin, ground coriander, spice powder of choice (I used cayenne pepper)

THE KACHUMBER

• 1/2 head iceberg lettuce, shredded
• 1/2 cucumber, cubed
• 1 large tomato, cubed
• 1 red onion, cubed
• 1 green chilli
• 5g freshly chopped coriander
• Juice of 1 lemon
• 1/2 tsp cumin powder
• 1 tsp garam masala
• Salt and pepper

THE RAITA

• 4 tbsp runny yogurt
• 1 tsp dried mint

TO TOP

• Mango chutney
• Fresh coriander

Method

1. Cube your salmon, then add to a bowl with the tomato paste and the tandoori masala. Set aside whilst you make the rest.
2. Preheat the oven to 220°C fan, then to a medium bowl, add your cashew butter, vinegar and spices. Season well then add the drained chickpeas/ beans and carefully stir them through so you don’t crush them.
3. Spread them over a baking tray and put in the oven for 20 minutes.
4. Use a spatula to turn them over when they’re halfway.
5. Whilst the chickpeas are cooking, shred your lettuce, cube your cucumber, tomato and onion and add to a large mixing bowl. Add some freshly chopped coriander and finely sliced green chilli.
6. Pour your lemon juice over, and add the cumin powder and garam masala. Mix well and season - set aside.
7. Remove the chickpeas to the oven when browned and crispy, then set aside.
8. Turn the oven down to 150°C, spread your salmon over a lined baking sheet and bake for 8-10 minutes.
9. Mix your raita ingredients together, then begin to plate.
10. Add a handful of salad to one side of the plate, then 1/2 of the chickpeas to the other side.
11. Put the cooked salmon ontop of the chickpeas, top with the raita, mango chutney, fresh coriander and hot sauce.