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2 tbsp low fat Greek style yogurt, plus extra to serve
2 tsp tomato purée
1/2 x 15g pack Geeta's Tandoor Spice Mix
1 unwaxed lemon, zest of all, juice of half, half cut into wedges
240g pack lightly smoked salmon fillets
2 tsp sunflower oil
1 onion, roughly chopped
2 medium British Blacktail Free Range Eggs
300g cavolo nero, leaves roughly shredded
350g pack chilled Waitrose & Partners pilau rice
2 tbsp Geeta’s Premium Mango Chutney, plus extra to serve
Preheat the grill to medium. Line a medium baking dish with foil. In a bowl, mix the yogurt, tomato purée, tandoori mix and lemon juice. Add the salmon and coat well. Put the salmon skin-side down in the baking dish then spoon over the excess marinade. Grill for 10-15 minutes, until the salmon is cooked and the marinade starting to char.
Meanwhile, heat the oil in a wide, non-stick frying pan, then add the onion. Cook over a medium heat for 10 minutes until soft and turning golden. Put the eggs in a small pan of boiling water; cook for 6 minutes. Cool under cold water then peel.
Stir the cavolo nero into the onion, season and cook for 2 minutes, stirring often, until wilted. Fold in the rice and lemon zest. Mix the chutney with 2 tbsp water and add to the pan; let the rice heat through, stirring often (about 3 minutes). Flake in the tandoori salmon (discard the skin), and top with the halved eggs. Serve with more chutney and yogurt, if liked, plus lemon wedges to squeeze over.
To strip cavolo nero leaves off the stem, hold the thick end in one fist. Grip the leaves with the other hand, then pull in opposite directions.
Typical values per serving when made using specific products in recipe
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