For 2p, chop and fry 4 garlic cloves, 1 small onion and 600 grams of courgettes in a drizzle of sunflower oil. Add 1 table spoon of indian curry powder. Bake and stir.
Boil some pasta al dente.
Add 200 ml of soy cream to the vegetables once they are al dente. Add 200 grams of sliced fresh salmon. Mix everything. Finish with frozen fresh basil and lime.
