SALMON TIKKA NAAN WRAPS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix 4 tablespoons of yoghurt with the curry paste in a small bowl. Lay the salmon fillets on a baking tray lined with foil, skin-side down. Season with salt and black pepper then spoon over the curried yoghurt, making sure to coat both the top and sides. Leave for 10 minutes to marinate.

Step 2

Meanwhile thinly slice the radishes, peppers, spring onions and red chilli. Scrape into a bowl. Roughly chop the coriander, add this too. Finely grate in the zest of one lime, then cut in half and squeeze in the juice. Mix everything together and season to taste with salt and black pepper.

Step 3

Preheat your grill to high.

Step 4

Slide the salmon under the hot grill for 8–10 minutes until cooked through. Heat the naan breads in the oven underneath.

Step 5

Cut the other lime into four wedges. Divide the naan between four plates, spread over the remaining yoghurt, top with the veg then flake over the salmon fillets. Spoon over a little mango chutney and serve with the remaining lime wedges.