Indian-Spiced Mackerel & Chickpea Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tear your garlic & coriander naans into bite-sized pieces

Add the naan pieces to a baking tray with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 7-8 min or until the croutons are crispy – these are your naan croutons

Drain and rinse your chickpeas

Add the drained chickpeas and half your ground turmeric (you'll use the rest later!) to one side of a separate, baking paper-lined baking tray (or two!)

Remove the skin from your smoked mackerel fillet[s] and discard, then add the skinned mackerel fillet[s] to the other side of the baking tray[s]

Put the tray[s] in the oven for 6-7 min or until everything has warmed through – these are your golden chickpeas and warmed mackerel

Add your curry powder and a knob of butter to a heatproof bowl

Put the bowl in the microwave for 1-2 min or until the butter has melted – this is your curried butter

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Chop your cherry tomatoes in half

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add your cider vinegar to a bowl with a drizzle of olive oil and a pinch of salt – this is your dressing

Add the shredded lettuce, chopped tomatoes and carrot ribbons to the dressing and toss until everything is well coated – this is your dressed salad

Add your natural yoghurt, mango chutney and the remaining ground turmeric to a bowl and give everything a good mix up – this is your mango yoghurt