Tikka salmon with speedy flatbreads

For the salmon:

400g/14oz boneless salmon fillet (skin on)

3tbsp tandoori masala powder

2tbsp Greek or coconut-milk yogurt

Juice of 1 lemon

1tbsp olive oil

Salt and black pepper

For the cucumber salad:

Juice of 1 lime

½ cucumber, sliced into ribbons (see tip)

A small bunch of coriander, leaves picked and chopped

A small bunch of mint, leaves picked and chopped

A pinch of flaky salt

To serve:

Mango chutney

1 red chilli, sliced into rounds (optional; deseeded for less heat)

Bombay mix (optional)

For the flatbreads:

250g/9oz plain flour, plus extra for dusting

250g/9oz Greek yoghurt (or 125ml/½ cup warm water + 2tbsp vegetable oil, if you’re vegan)

1tsp onion seeds, poppy seeds or sesame seeds

1tsp baking powder

Salt and black pepper