18 April 2017 By

Ingredients (Serves 4)


  • Use whatever you have − I used mixed greens, diced coloured capsicum, cherry tomatoes, cooked brown rice and chopped cooked beans.
  • Dressing − mix together 1 tbsp fresh mint, 1 tbsp fresh coriander, ½ cup greek yoghurt and juice of ½ lime.


  1. Mix Latasha’s Kitchen Tikka Masala Paste, yoghurt, coriander and mint together.
  2. Toss the snapper in the mix until well covered and refrigerate for at least 30 minutes.
  3. Heat the grill pan or BBQ.
  4. Remove the fish pieces from the marinade and place them on the grill/pan.
  5. Cook a few minutes on one side, then turn and cook the other side.
  6. Arrange the salad on a plate, top with the snapper pieces and drizzle over the dressing.