The quantities provided above are averages only.
75 grams
Yoghurt
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Kiwi
1 unit(s)
Avocado
200 grams
Salmon
(Contains Fish)
2 unit(s)
Sweet Potato
1 sachet(s)
Dried Chilli Flakes
to taste
Salt
to taste
Pepper
to taste
Oil
Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
With 15 mins remaining in potato cooking time, lay the salmon fillets, skin-side up, onto another lined baking tray. Season withMMexican spice, salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Once everything is almost ready, halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.
Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Mix the kiwi and avo gently with the chilli flakes and season to taste with salt and pepper.
Divide the roasted sweet potatoes and salmon between plates. Serve the avo and kiwi salsa on the side and drizzle over the yoghurt.