- 2 sweet potatoes
- A handful of coriander
- 2 garlic cloves
- 1 green chilli
- 2 tsp cumin seeds
- 2 tbsp cider vinegar
- 50g sweet salad mix
- 2 salmon fillets
- 1/2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into around eight wedges each. Pop them in a bowl with 1/4 tbsp olive oil and a pinch of salt and pepper. Toss to coat in the oil and seasoning.
- 2.
Spread the sweet potatoes out on a baking tray. Roast for 25 mins.
- 3.
Finely chop the coriander leaves and stalks. Peel and crush the garlic. Halve the chilli. Scoop out the seeds and white bits. Finely chop it. Put them all in a small bowl.
- 4.
Add 2 tsp cumin seeds to a dry frying pan and toast over a medium heat for 1-2 mins till they smell aromatic. Tip into a pestle and mortar and crush them, or use a bowl and the bottom of a jam jar. Add to the bowl. Pour in the cider vinegar. Season with salt and pepper. Stir to mix together. This is your mojo verde.
- 5.
When the potatoes have roasted for 25 mins, add the salmon fillets to the tray, skin side down. Roast for 10-15 mins till the salmon is dark pink and the potatoes are a little charred and tender.
- 6.
While the salmon roasts, toss the salad with 1/4 tbsp olive oil and some salt and pepper.
- 7.
Serve the salmon with the salad, roast potatoes and mojo verde spooned over the top.
- 8.