Soft polenta with roast squash, kale & hazelnuts
This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too
Sesame salmon, purple sprouting broccoli & sweet potato mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 ½ tbsp sesame oil
- 1 tbsp low-salt soy sauce
- thumb-sized piece gingergrated
- 1 garlic clovecrushed
- 1 tsp honey
- 2 sweet potatoesscrubbed and cut into wedges
- 1 limecut into wedges
- 2 boneless skinless salmon fillets
- 250g purple sprouting broccoli
- 1 tbsp sesame seeds
- 1 red chillithinly sliced (deseeded if you don't like it too hot)
Nutrition: per serving
- kcal463low
- fat22g
- saturates4g
- carbs29g
- sugars15glow
- fibre10g
- protein32ghigh
- salt1.1glow
Method
step 1
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.
step 2
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.
step 3
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.
