SALMON WITH SPRING CABBAGE AND SPICY THAI DRESSING

SERVES 4 FOR THE THAI DRESSING

A thumbnail-sized piece of fresh ginger, grated 1 garlic clove, grated 1tbsp fish sauce

1tsp Aleppo chilli flakes (mild Turkish chilli flakes, available from supermarkets)

1 red chilli, deseeded and finely chopped 1tbsp tamarind paste 1 heaped tsp brown sugar, plus extra if needed

50g (1¾oz) cherry tomatoes, finely chopped

Juice of 1 lime, plus extra if needed

FOR THE NOODLES

4 nests of wholemeal noodles

1 pointed spring cabbage, cut into wedges

1tbsp olive oil

Sea salt

4 salmon fillets

In a bowl, combine all the dressing ingredients. Taste and add more sugar or lime juice as needed.

Place the noodles in a bowl and cover with boiling water. Cover and set aside.

Heat a griddle pan. Rub the cabbage with the oil and salt. Griddle for 2-3 minutes on each side, until charred and softened. Remove to a plate. In the same pan, chargrill the salmon, skinside down, for 3 minutes. Turn and cook for 3 minutes, or until cooked to your liking. Remove from the heat.

Drain and separate the noodles. Arrange on plates and top with the salmon and cabbage. Spoon the dressing over, garnish with herbs and sliced chilli, and serve with halved limes.