Salmon tandoori salad with a yoghurt dip

Ingredients

300 g salmon fillet
200 g Greek-style yoghurt
150 g young spinach
100 g Bresc tikka masala
100 g Bresc peperoni marinati
20 g mint, chopped
20 g coriander, chopped
20 g almond flakes
10 g Bresc Madras
2 naan breads
1 lemon
0.5 butternut squash
0.5 mango
salt and pepper

Preparation method

Preheat the oven to 180 ℃. Cut the butternut squash into pieces and marinate it in the oil, salt and pepper and half the Madras. Roast them in the oven for about 15 minutes until they are golden brown. Brown the almond flakes at the same time.

Crisp the naan breads. Light the barbecue or grill. Mix the grated zest of the lemon with the remaining Madras, the yoghurt and half the mint and coriander. Marinate the salmon in the tikka masala.

Grill the salmon well on both sides and make up the salad with the spinach, mango and butternut squash. Serve the salmon on top. Drizzle the dressing over it and garnish with the remainder of the herbs and peperoni. Serve the naan bread separately.