400 g salmon fillets
100 g yogurt
800 g cauliflower
250 g canned chickpeas
10 g ginger
1 clove garlic
1 scallion
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
½ chili
½ tsp turmeric (ground)
¼ orange
¼ lemon
salt
pepper

4. Finely chop chili. Add yogurt, salt, pepper, ground turmeric, chili, orange juice, and lemon juice to a bowl and stir to combine. Serve roasted cauliflower and chickpeas with the salmon fillet on a plate. Drizzle with yogurt dressing and garnish with scallions.