Indian-Spiced Cauliflower, Salmon & Cucumber Salad

• Meanwhile, to a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, slice cucumber into thin rounds. Pick and thinly slice mint leaves.
• Cut tomato into thin wedges.
• Roughly chop roasted almonds.

• In a small bowl, combine Greek-style yoghurt 
and mint. Season to taste with salt and pepper
and set aside.

• In a large bowl, combine mixed salad leaves, cucumber and tomato with a drizzle of olive oil and vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.

TIP: Patting the skin dry helps it crisp up in the pan!