Tandoori Salmon with Roasted Garam Masala Chick Peas and Cabbage Salad

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I would love to say I make my own spice blends but I actually buy them in bulk from my very well equipped corner shop or the supermarket.  Definitely, something to look into in the future and there are plenty of recipes on-line if you fancy making your own.

A great weeknight dish – this is so quick to put together. The salmon and chickpeas cook under the grill on a timer, while I put the kids to bed.  I make the salad once they are down, but you can make the salad in advance.

If you don’t like salmon this would work with chicken or lamb.  Roasted chickpeas work brilliantly here. I often roasted them with

Roasted chickpeas work brilliantly here. I often roasted them with paprika , ras-al-hanout, jerk spice or even just a little olive oil and salt,  they come out deliciously nutty.

Tandoori Salmon with Roasted Garam Masala Chick Peas and Cabbage Salad

Tandoori Salmon

2 salmon fillets
2 tbsp dry tandoori spice or paste.

Rub the tandoori spice over the salmon filet
Grill under a hot grill (250degC) for 20 minutes.

Roasted Garam Masala Chick Peas

1 tin of chick peas
2 tsp of Garam Masala spice
1 tsp of oil

Mix together all the ingredients. Roast under a hot grill 250degC for 20 minutes

Carrot and Cabbage Salad

2 handfuls of white cabbage finely sliced
1 large carrot grated
½ red onion finely sliced
juice of half a lemon
½ tsp of nigella seeds

Mix together all the ingredients

Cucumber Mint Yogurt

4 tbsp of plain yogurt
½ tsp of mint sauce
1 tbsp of cucumber finely chopped

Mix together

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