Peri Peri Spiced Salmon and Kiwi-Coriander Salsa

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel the kiwi, then cut into 1cm small chunks. Halve the lime.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways, then halve the broccoli widthways. 

In a small bowl, combine the kiwi, coriander, sugar and olive oil for the salsa (see pantry for both amounts).

Add in a good squeeze of lime and season with salt and pepper. Mix well and set aside for later.

When the potatoes are just over halfway through roasting, lay the salmon skin-side down onto a lined baking tray. 

Drizzle with oil, sprinkle over the peri peri seasoning and season with salt and pepper.

Rub to completely coat the fish in the seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.

Bake the salmon on the middle shelf until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Lower the heat and add the garlic and a splash of water.

Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

When everything's ready, share the spiced salmon, wedges and broccoli between your plates.

Top the fish with the kiwi salsa. Serve with any remaining lime cut into wedges for squeezing over.

Dollop the mayonnaise (see pantry for amount) on the side to finish.