Recipe of the week
1 ½ tbsp sesame oil
1 tbsp low-salt soy sauce
1 thumb-sized piece ginger, grated
1 garlic clove, crushed
1 tsp honey
2 sweet potatoes, cut into wedges
1 lime, cut into wedges
2 boneless skinless salmon fillets
250g purple sprouting broccoli or tender stem
1 tbsp sesame seeds
1 red chilli, thinly sliced
- Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
- Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
- Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.
Kcal – 463 fat – 22g saturates – 4g carbs – 29g sugars – 15g fibre – 10g protein – 32g