Recipes

Method

Combine tandoori paste and 1/2 cup yoghurt in a small bowl. Brush to cover salmon. Zest and juice 1 lime. Whisk remaining yoghurt with zest and juice.. Season. Set aside.

Heat half of the oil in a large non-stick frying pan over medium high heat. Cook salmon for 2 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate. Loosely cover with foil and rest for 5 minutes.

Heat remaining oil in a a large non-stick frying pan over medium high heat. Place chapatti wraps in the pan and cook in batches for 30 seconds each side or until golden brown.

Place 1 chapatti on each plate. Spread each with a little of the lime yoghurt. Top with spinach and cucumber, followed by a piece of salmon. Dollop with a little remaining lime yoghurt. Sprinkle with coriander. Cut remaining lime into quarters and serve with wraps.