Preheat the oven to 220°C/392°F. Line a large roasting tray with tin foil or baking paper.

Cut the broccoli into medium florets and roughly chop the stalks. Mix together half the yoghurt with the curry paste and 1 tbsp neutral oil in a large bowl. Add the broccoli, season well with salt and pepper and mix so that the broccoli gets nicely coated in the curried yoghurt.

Tip the broccoli out onto the roasting tray, making sure to scrape all of the yoghurt marinade onto it then spread out into a single layer. Roast for around 15 minutes until the broccoli is tender with a good bite and nicely charred.

Meanwhile, make the kachumber salad. Finely chop the red onion. Chop the tomatoes and cucumber. Pick the mint leaves, tearing any large ones in half or roughly chop the coriander. Mix everything together in a bowl, squeeze in the lemon juice and season with salt, pepper and cayenne, to taste.

Heat the wraps or flatbreads, if you like. Spread with the remaining yoghurt. Top with the tandoori broccoli and kachumber salad.