Salmon, Egg and Sweet Potato Salad

Instructions

1. 1

   Preheat the oven to 200°C/400°F. While it heats, scrub the sweet potato and cut it into 1.5 cm cubes. Use raw, boneless, skinless salmon, divided into four roughly equal portions.

2. 2

   On a 40 × 30 cm rimmed baking tray, toss the sweet potato with 1.5 tbsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Spread into one layer, leaving space at one end for the salmon. Roast for 10 minutes.

3. 3

   As the potatoes begin roasting, put the eggs in a 2-litre saucepan with 1250 ml cold water, covering them by about 2 cm. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 10 minutes, until the whites and yolks are firm; the centre should reach 71°C/160°F. Transfer the eggs to a bowl containing the remaining 1000 ml cold water and cool for 5 minutes before peeling.

4. 4

   After the potatoes have roasted for 10 minutes, turn them and add the salmon to the reserved space. Coat the fish with the remaining 0.5 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Roast for another 15–20 minutes, checking the salmon after 12 minutes. Remove each piece when its thickest part reaches 63°C/145°F; continue roasting the potatoes until tender and lightly browned.

5. 5

   While the tray finishes cooking, whisk the Greek yogurt, mayonnaise, milk and wholegrain mustard in a large mixing bowl. Dice the cucumber and avocado, using 200 g avocado flesh after removing the skin and stone, and thinly slice the spring onions. Cut four peeled eggs into quarters and the remaining two into wedges.

6. 6

   Let the cooked salmon and sweet potato cool for about 5 minutes while you finish peeling and cutting the eggs. Flake the salmon into large pieces, checking for any remaining bones.

7. 7

   Gently fold the sweet potato, salmon, cucumber, avocado and four quartered eggs into the dressing, keeping the pieces chunky. Divide between four plates and finish with the remaining egg wedges, spring onion and crispy chilli oil. Serve immediately.