Indian Salmon & Bombay Potatoes with Garlic Yoghurt & Rainbow Salad

Finely chop the garlic. In a large frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil and whisk to combine. Season to taste and set aside.

In a medium bowl, combine the Mumbai spice blend and a drizzle of olive oil. Season with salt and pepper. Add the salmon and toss to coat.

Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, and cook until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The spice blend chars a little in the pan, this adds to the flavour!

Roughly chop the coriander. Finely chop the tomato. Grate the carrot (unpeeled). In a second medium bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), the honey, vinegar and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, carrot and tomato and toss to coat.