Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed.

While the rice is cooking, finely chop the cucumber. In a medium bowl, combine 1/2 the chopped cucumber and the Greek yoghurt. Season to taste with salt and pepper and mix well. Set aside.

Finely chop the tomatoes. Finely chop the coriander (reserve a few leaves for garnish!). In a separate medium bowl, combine the tomatoes, coriander and remaining cucumber. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

In a third medium bowl, combine the tandoori paste and salmon fillets and gently toss to coat.

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Once the oil is hot, add the salmon, skin-side down, and cook for 3-4 minutes on each side (depending on thickness), or until just cooked through. TIP: Cook times will vary depending on the size of the fillet. TIP: The tandoori paste will char slightly in the pan, this adds to the flavour!

Divide the garlic rice and salmon tikka between plates. Serve with the cucumber raita, kachumber salad and a dollop of mango chutney. Garnish with the reserved coriander leaves. TIP: For the low-calorie option, serve with 1/2 the garlic rice.