We have a bit of lovely sunshine at the minute and everyone is going around enjoying it but there is a bit of breath holding wondering how long it will last. In the meantime this was delicious in the garden this evening. Great flavour, easy to prepare and pretty yum all round. The glass of Rose is just out of shot!:-)

Asian Cabbage Slaw
4 radishes julienned
½ sweetheart or savoy cabbage julienned
Handful of mangetout julienned
4 spring onions trimmed and julienned
2 carrots, peeled and julienned
2 handful of coriander leaves separated in half
2 handful of mint leaves separated
2tbsp toasted sesame seeds
1 tsp salt and pepper

Dressing
Zest of 1 lime and juice of 2
2 cloves of garlic peeled chopped and mashed
1 small chilli de-seeded and julienned
1 tbsp honey
2 tbsp sesame oil
1 tsp sugar
2 fl oz vegetable oil
1floz peanut oil

Combine all the vegetable ingredients, half the herbs
Combine all the dressing ingredients and whisk well
Pour the dressing over the salad, mix well and top with the sesame seeds
Chop the reserved mint and coriander and sprinkle over the top
Serve with the salmon.

Tandoori Salmon
Serves 4
4 salmon darnes
4tbsp (100gr) Greek style plain yogurt
Juice of a lemon separated
1 tsp each of paprika, curry powder, garam masala,
½ tsp each of cumin, nigella seeds, and turmeric
2 cloves garlic peeled chopped and mashed
1 tsp salt

Combine the yogurt, all the spices and half the lemon juice. Add the salmon darnes to the marinade, cover them with the marinade and leave for an hour or the day in the fridge if you have it.

Heat the grill, line your grill pan with foil and cook the salmon darnes under the grill until cooked through and lovely and golden which will be about 8 minutes.

Drizzle over some of the remaining lemon juice on the salmon and serve with the Asian slaw.