12 30-g/1-oz cubes salmon,
1/2 cucumber,
4 g/1 scant teaspoon green chilli,
1/2 red onion,
1 small tomato,
1 1/2 ActiFry spoons tandoori spice powder,
3 individual pots plain yoghurt,
1/2 ActiFry spoon ground cumin,
30 leaves fresh mint

Trim the salmon into cubes and coat with tandoori spice powder. Chill and leave to marinate.

Blend 1/4 of the yoghurt with the chilli, mint, cumin, salt and pepper. Refrigerate.

Peel the tomato. Remove the seed and cut into a small dice.

Peel and finely chop the onion.

Peel the cucumber. Cut lengthwise to remove the seeds easily using a small spoon, then dice.

Right before serving, cook the salmon in the ActiFry for 5 to 6 minutes, adding seasoning but no fat.

During this time, mix the flavoured yoghurt with the remaining yoghurt, the tomato dice, the cucumber dice and the chopped onion.

Pour the sauce into small glasses or soup plates and top with the salmon.

The salmon will be half-cooked after 5 to 6 minutes. If you prefer it more cooked, continue for another 4 to 5 minutes.

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