- 250g/9oz salmon fillet, skinned and cut into 2cm/1in pieces
- 4 scallops, coral removed
- 8 cherry tomatoes, left whole
- 1 green pepper, cut into 2cm/1in pieces
- 1 red onion, cut into 2cm/1in pieces
- 500g/1lb 2oz plain flour, plus extra for rolling
- ½ tsp caster sugar
- pinch salt
- 3 tsp vegetable oil
- 250ml/9fl oz full-fat milk
- 1 medium free-range egg
- ½ white cabbage, finely shredded
- ¼ daikon, finely julienned
- 1 bunch spring onions, finely chopped
- pinch chilli flakes
- 20g/¾oz poppy seeds
- 50ml/2fl oz rice wine vinegar
- pinch caster sugar
- ¼ root fresh turmeric, peeled and grated
- 1 garlic clove
- ½ tsp chilli flakes
- ½ tsp caster sugar
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 200g/7oz natural yoghurt
- ½ cucumber, grated
- 1 lime, juice only
- 1 tbsp chopped fresh mint
- For the kebabs, thread all the ingredients alternatively on a wooden skewer, only one of each, and place on a plate in the fridge until all the other components are ready to serve.
- For the naan, put the flour in a large bowl and add the sugar, salt and one teaspoon of vegetable oil and stir.
- Whisk together the milk and the egg in a separate bowl..
- Gradually add the milk and egg to the flour. Knead to make a dough and cover with cling film. Leave to rest in a warm place for one hour.
- Preheat the oven to 220C/425F/Gas 7. Dust two baking trays with flour.
- Once the dough has rested, pour the remaining oil over the dough and mix together.
- Flour a clean work surface and roll or shape the bread into eight teardrop shapes and place on the floured baking trays.
- Bake for 8-10 minutes, or until golden-brown and puffed up.
- For the slaw, place all the ingredients in a large bowl and mix. Set aside in the fridge.
- For the garlic and chilli dipping sauce, put all the dipping sauce ingredients in a small bowl and mix until well combined.
- For the mint raita, put all the raita ingredients in a medium bowl and mix and set aside.
- To cook the kebabs, preheat the grill to hot. Place the kebabs on a tray under the grill and cook for 8-10 minutes, or until cooked through.
- To serve, place the raita on each plate and the slaw in the centre and kebab on top. Serve the dipping sauce in a small dish and a naan on the side.