Poppy O’Toole’s barbecue tikka salmon with homemade flatbreads, masala potatoes and quick mango chutney

Begin by marinating the salmon. Add the yogurt (3 tbsp), tikka paste (2 tbsp), smoked paprika (1 tsp), lemon juice (1/2), 1 tbsp olive oil (1 tbsp) and seasoning to a bowl. Mix well, then add the salmon fillets (2) and turn to coat. Leave to marinate for 10-15 minutes.

Cook the potatoes. Heat your air fryer to 200°C. Add the diced potatoes (3) to an air fryer basket, spray with fryer oil and season with salt. Air fry for 20 minutes, until golden brown and crisp.

To make the mango chutney, add the mango (1), white wine vinegar (1 tbsp), brown sugar (1 tsp), chilli flakes (1/4 tsp) and ginger (1/4 tsp) to a small saucepan and cook over a medium heat for 15 minutes, stirring occasionally, until soft and sticky. Set aside to cool slightly.

For the cucumber salad, add the cucumber (1/2), red onion (1/2), lemon juice (1/2), coriander (10 g) and a pinch of salt to a bowl. Toss and leave to lightly pickle.

To make the mint yogurt, stir together the yogurt (200 g), mint sauce (1 tbsp) and lemon juice (1/2).

To make the flatbreads, add the flour (200 g), yogurt (150 g), baking powder (1 tsp) and 1/2 tsp salt (1/2 tsp) to a bowl. Mix to form a soft dough, then knead briefly until smooth. Divide into 4 balls and roll each out to roughly ½ cm thickness. Heat a large dry frying pan over a medium-high heat and cook the flatbreads for 2-3 minutes on each side until puffed and lightly charred. Keep warm by wrapping in a clean tea towel.

Cook the salmon on a preheated barbecue, or in a hot grill pan, for 4-5 minutes on each side until charred and cooked through.

Finish the potatoes by heating a large frying pan over medium heat and adding in the butter (1 tbsp). When melted, tip in the garlic paste (1 tbsp), cumin (1/2 tsp), turmeric (1/2 tsp), garam masala (1/2 tsp), curry powder (1 tsp) and tomato puree (1 tbsp). Toss in the crispy potatoes, spinach (60 g) and lemon juice (1/2) and then cover with a lid to wilt the spinach. Cook for 1-2 minutes and then season to taste with salt and pepper.

Spread the mint yogurt over the warm flatbreads and top with the salmon. Spoon over the mango chutney and cucumber salad. Scatter with sliced chilli (1) and coriander (10 g), and serve with the potatoes alongside.