Tandoori Salmon, Mint Raita & Kachumber Salad

Preheat your grill to a high heat

Add your basmati rice, cumin seeds, a pinch of salt and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat, then once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Remove and discard the skin from your salmon fillet[s], then chop into bite-sized pieces

Combine half of your natural yoghurt (you'll use the rest later!) with your curry powder, chilli flakes (can't handle the heat? Go easy!), a generous pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl

Add the chopped salmon pieces and mix well until they're completely coated – this is your tandoori salmon

Cover a baking tray (or two!) with tin foil (to avoid mess!) and drizzle with olive oil (to prevent the fish from sticking)

Add the tandoori salmon to the baking tray[s] and put it under the grill for 6-7 min or until the fish is cooked through and starting to char

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, cut your cucumber in half lengthways

Scrape the inner seeds out of the cucumber using a teaspoon and set aside for later, then dice the rest

Peel and chop your shallot[s]

Dice your tomato[es]

Combine the diced cucumber, chopped shallot and diced tomato with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl

Season with a pinch of salt – this is your kachumber salad

Combine the cucumber seeds, remaining natural yoghurt and your mint sauce in a mixing bowl

Season with a large pinch of salt – this is your mint raita