• Lightly spiced and fast to prepare, this curry roast salmon and chickpea salad makes a wonderful centrepiece for casual entertaining. A delightful fusion of vibrant flavours and nutritious ingredients. This recipe transforms a simple salad into a gourmet delight!


    • 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



    1 Heat the oven to 180oC Fan/Gas 6. Mix together the butter, curry paste and a good pinch of salt. Put the chickpeas on a lined roasting tray and dot with half the butter mixture. Season with salt and roast for 20 min until starting to crisp.


    2 Push the chickpeas to one side of the roasting tray, then add the salmon. Spread with remaining butter mixture, then roast for a further 15 min or until the salmon is cooked to your liking, adding the curry leaves, if using, for the final 5 min of cooking.


    3 Mix all the raita ingredients together and set aside.


    4 Transfer the chickpeas and crispy curry leaves to a large bowl with the pomegranate seeds, herbs, onion, pistachios, lime juice and a pinch of salt. Transfer the salmon to a serving platter and top with the salad. Serve with the raita, lime wedges and flatbreads or rice.

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