- 1 ½ tbsp sesame oil
- 1 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, crushed
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 sweet potatoes, scrubbed and cut into wedges
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 lime, cut into wedges
The same shape, but smaller than…
- 2 boneless skinless salmon fillets
- 250g purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 1 tbsp sesame seeds
- 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
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.