Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Mix Tandoori paste and 1 teaspoon honey. Wash the fillets, dab dry and coat all around with the paste.
Place on a baking tray and bake in a hot oven for 12-15 minutes.
For the yoghurt sauce mix yoghurt, 1 teaspoon honey, lime juice and oil. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Stir into the yoghurt sauce. Season to taste with salt and pepper.
Clean and wash the salad, drain well and cut crosswise into strips. Roast the cashew nuts in a pan without fat, remove. Clean, wash and blanch in boiling salted water for about 1 minute.
Pour off, rinse with cold water and drain. Cut sugar snap peas lengthwise into fine strips.
Remove meat from the oven and let it rest for a short time. Coarsely chop the cashew nuts if necessary. Divide the romaine lettuce between two plates. Cut the meat into slices. Arrange the meat, snow peas and cashews on the salad and drizzle with the yoghurt sauce.
Possibly the rest will suffice.