What's for DINNER TONIGHT?

These tasty dishes can be made ahead of time and saved for those busy nights when there's no time to cook

- JESS MEYER, GEORGIA SPARKS

CURRY ROAST SALMON AND CHICKPEA SALAD

SERVES 6 TAKES 45 MINS

*100g unsalted butter, softened *2tbsp tikka curry paste *400g tin chickpeas, drained and dried * 1kg side of salmon *2 sprigs fresh curry leaves (optional) *100g pomegranate seeds *Small bunch each coriander and mint, chopped *1 small red onion, finely sliced *Handful pistachios, roughly chopped *Juice 1 lime, plus wedges, to serve *Flatbreads or rice, to serve *FOR THE RAITA * 1 small cucumber, cut into half-moons *10 mint leaves, finely *300g natural chopped yogurt *Juice 1 lemon

1 Heat the oven to 200C/Gas 16. In a small bowl, 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 mins until starting to crisp.

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

3 Meanwhile, mix all the raita ingredients together and set aside.