Curry roast salmon and chickpea salad – Food & Home Magazine

Ingredients

• 100 g unsalted butter, softened
• 2 tbsp tikka curry paste
• 400 g tin chickpeas, drained and dried
• Side of salmon (about 1 kg)
• 2–3 sprigs fresh curry leaves (optional)
• 100 g pomegranate seeds
• Small bunch each coriander and mint, roughly chopped
• 1 small red onion, finely sliced
• Handful pistachios, roughly chopped
• Juice of 1 lime, plus wedges, to serve
• Flatbreads or rice, to serve
• For the raita:
• 1 small cucumber, cut into half-moons
• 10–12 mint leaves, finely chopped
• 300 g plain yoghurt
• Juice of 1 lemon