Ingredients

• ½ mango
• chopped
• 1 tomato
• chopped
• pinch dried chilli flakes
• handful fresh mint
• chopped
• 4 spring onions
• 1 tbsp olive oil
• ½ sweet potato
• grated
• 2 tbsp Greek-style yoghurt
• 1 free-range egg yolk
• 1 tbsp olive oil
• ½ salmon steak

Directions

• For the salsa
• purée half the chopped mango and add to the remaining mango flesh. Add the tomato
• chilli flakes and mint.
• Heat the oven to 220C/425F/Gas 7. Place the spring onions in a baking tray dressed in the oil. Bake for ten minutes.
• To make the rösti
• mix the potato
• yoghurt and egg yolk.
• Heat the oil in a frying pan and flatten the potato mix into a ring mould in the pan. Fry for 4-5 minutes. Remove ring and fry on other side until golden.
• Meanwhile
• in another pan heat a drizzle of olive oil. Pan-fry the salmon placed skin-side down for 2-3 minutes each side.
• Serve the salsa on top of the rösti
• topped with the spring onions and salmon steak.