Tandoori salmon wraps with lime yoghurt

METHOD

Step 1

Combine tandoori paste and 1/3 cup yoghurt in a small bowl. Brush to cover salmon. Zest and juice 1 lime. Whisk remaining yoghurt with zest and juice. Season. Set aside

Step 2

Heat half of the oil in a large non-stick frying pan over medium-high heat. Cook salmon for 4 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate. Loosely cover with foil and rest for 5 minutes.

Step 3

Heat remaining oil in a large non-stick frying pan over medium-high heat. Place chapatti wraps in the pan and cook in batches for 30 minds each side or until golden brown.

Step 4

Place 1 chapatti on each plate. Spread each with a little of the lime yoghurt. Top with spinach and cucumber, followed by a piece of salmon. Dollop with a little remaining lime yoghurt. Sprinkle with coriander. Cut remaining limes into quarters and serve with wraps.

Ingredients:

2 tbs tandoori paste

1 cup Jalna Pot Set Greek Natural Yoghurt

2 x 300g packs Tassal Fresh Tassie Salmon, skin off

2 limes

1/3 cup extra virgin olive oil

4 chapatti wraps

60g packet baby spinach leaves

2 Lebanese cucumbers, peeled into ribbons

½ bunch coriander, leaves picked