Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil, a pinch of pepper, the salt, turmeric (1/4 tsp for 2 people / 1/2 tsp for 4 people) and brown mustard seeds on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Finely chop the garlic. In a large frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil and whisk to combine. Season to taste and set aside.

In a medium bowl, combine the Mumbai spice blend and a drizzle of olive oil. Season with salt and pepper. Add the salmon and toss to coat.

Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, and cook until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The spice blend chars a little in the pan, this adds to the flavour!

Roughly chop the coriander. Finely chop the tomato. Grate the carrot (unpeeled). In a second medium bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), the honey, vinegar and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, carrot and tomato and toss to coat.

Toss the coriander through the roasted potato. Divide the Bombay potatoes, Indian salmon and rainbow salad between plates. Top with the garlic yoghurt to serve.