July 2, 2026
Sesame salmon, purple sprouting broccoli & sweet potato mash
Ingredients
- 1 ½ tbsp sesame oil
- 1 tbsp low-salt soy sauce
- thumb-sized piece ginger grated
- 1 garlic clove crushed
- 1 tsp honey
- 2 sweet potatoes scrubbed and cut into wedges
- 1 lime cut into wedges
- 2 salmon fillets
- 250g purple sprouting broccoli
- 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. P
- 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.
Serving Size: 2 serves
Prep Time: 10mins | Cook Time: 15 mins
Nutritional Values (Per Serving)
Calories: ~463 kcal
Protein: ~32g
Carbohydrates: ~29g
Fibre: ~10g
Fat: ~22 g
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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