Spiced Salmon and Ghanaian Inspired Meko Salsa

While the sweet potatoes bake, halve the tomatoes. Slice off roughly a third of the red chilli (save the rest for another recipe!). 

Pop the tomatoes, ginger puree and the third of the red chilli (add less if you'd prefer things milder) in a blender and pulse until you have a thick, chunky mixture. Set aside for later. TIP: If you don't have a blender, chop the tomatoes and bell pepper into small chunks and set aside for later.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over two thirds of the West African style seasoning and rub to coat all over. 

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once the fish has 2 mins remaining, remove from the oven and drizzle over the honey (see pantry for amount). Return to the middle shelf for the remaining time, 2-3 mins.

While the fish cooks, halve the lime.

In a medium bowl, combine the sliced carrot and cabbage mix, a good squeeze of lime juice and the sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper and mix well. Set aside for later.

Heat a drizzle of oil in a small saucepan on medium heat.

Add the remaining West African style seasoning and fry until fragrant, 1 min. Add a drizzle more oil if it looks a little dry.

When fragrant, add the blended tomato-chilli mixture and the sugar for the salsa (see pantry for amount).

Mix well, then remove from the heat. Season with salt and pepper.