CURRY ROAST SALMON AND CHICKPEA SALAD
SERVES 6 TAKES 45 MINS
* 100g unsalted butter, softened * 2tbsp tikka curry paste * 400g tin chickpeas, drained and dried * 1kg side of salmon * 2 sprigs fresh curry leaves (optional) * 100g pomegranate seeds * Small bunch each coriander and mint, chopped * 1 small red onion, finely sliced * Handful pistachios, roughly chopped * Juice 1 lime, plus wedges, to serve * Flatbreads or rice, to serve * FOR THE RAITA * 1 small cucumber, cut into half-moons * 10 mint leaves, finely chopped * 300g natural yogurt * Juice 1 lemon
1 Heat the oven to 200C/Gas 6. In a small bowl, mix together the butter, curry paste and a good pinch of salt. Put the chickpeas on…
