SWEET POTATO ROSTI + SALMON WITH BASIL YOGHURT

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240°C (220°C fan/gas mark 9) and line a large baking tray with baking parchment. Lightly oil the parchment.

Step 2

Halve one of the salmon fillets to make two smaller kids' portions. Season the fish with salt and pepper.

Step 3

Using a peeler, cut the sweet potatoes into ribbons. Put the ribbons in a large mixing bowl along with the garlic granules, olive oil, fresh thyme and grated parmesan and season well with salt and pepper.

Step 4

Arrange 4 heaps of the sweet potato ribbons on the lined and oiled tray, with 2 piles slightly larger for the adults. Add the salmon to the tray, around the sweet potato heaps, and cook in the oven for 15-20 minutes, or until the salmon is cooked through and the sweet potato rosti have tinged brown edges.

Step 5

Blitz the basil and yoghurt in a blender until combined, then season to taste.

Step 6

Serve the salmon and rosti with the basil yoghurt drizzled over the salmon, and lemon wedges. Serve with a rocket salad.