- 4 x 140g tilapia fillets
- 1 tbsp tandoori paste
- 1kg sweet potatoes, cut into small chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 4 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 garlic cloves, sliced
- 1 red chilli, deseeded and chopped
For the salad
Coat the tilapia fillets with the tandoori paste and set aside. Put the sweet potatoes, carrots and garlic in a large pan of salted water. Bring to the boil and cook for 10 mins or until tender. Drain well, then allow to steam-dry for a few mins. Add the chilli to the pan and mash everything together with some seasoning. Cover and keep warm.
Heat the grill to high. Grill the tilapia for 8-10 mins or until cooked through. Meanwhile, mix the salad ingredients together and serve alongside the tilapia and mash.