Indian-style salmon skewers with chickpea saag
115 g, cut into cubes
¼ teaspoon(s), level, mild
Fat Free Natural Yogurt
1 medium, sliced
1 clove(s), finely chopped
½ teaspoon(s), grated
Chilli, green or red
½ individual, red, finely chopped
100 g, chopped
130 g, 215g tin, drained and rinsed
75 g, young leaf
½ teaspoon(s), level
- Preheat the grill to medium-high and line a grill pan with kitchen foil.
- Thread the salmon onto 2 skewers. Mix the oil with the turmeric and chilli powder and brush the mixture onto the salmon. Cook, under the grill, for 2-3 minutes on each side.
- Meanwhile, to make the chickpea saag, heat the oil in a medium pan and cook the shallot, garlic, ginger and chilli for 2 minutes over a low heat. Add the tomato, chickpeas and spinach and continue to cook over a medium-high heat, for 2-3 minutes, until the spinach is wilted and softened. Stir through the garam masala, cook for 1 minute then season to taste.
- Serve the chickpea and spinach saag with the skewers drizzled with the yogurt.