This French-inspired dish is perfect for a party – it takes minutes to put together, can be prepared ahead, and looks really impressive.
900g sweet potatoes, peeled and cut into 1cm thick half moons
1½-2 tbsp olive oil
1 tsp sea salt flakes
6 salmon fillets, skinned (120g each)
3 tsp Dijon mustard
100g pine nuts, finely chopped
2 x 270g Taste the Difference cherry tomatoes on the vine
1 x 280g jar Italian artichoke antipasto, drained
1 x 350g jar pitted black olives, drained
juice of 1 lemon
1 x 30g pack basil, leaves only
- Preheat the oven to 220°C, fan 200°C, gas 7. In a really large roasting tin (use 2 tins if you need to), mix the sweet potatoes, 1½ tablespoons olive oil, sea salt and some freshly ground black pepper to coat. Transfer to the oven to bake for 15 minutes.
- Meanwhile, carefully spread the salmon with Dijon mustard, then press the chopped pine nuts gently over the top to form the crust.
- Once the sweet potatoes have had 15 minutes, add the cherry tomatoes (including their vines), artichokes and olives around them. There should be enough oil on the artichokes to coat the tomatoes and olives – if not, add a little more oil. Return to the oven for 10 minutes.
- Take the tin out of the oven and move the veg to the sides of the tin to make room for the salmon. Put the salmon in the middle of the dish, and bake for 15 minutes until it is just cooked through.
- Squeeze a little lemon juice over the veg, tear the basil leaves and scatter over, then bring the tray to the table and serve hot or at room temperature.