1 sweet potato, peeled and diced
150 g / 5.3 oz salmon fillet
4 eggs
1 avocado
1/2 cucumber, sliced
Olive oil, salt and pepper
175 g / 3/4 cup Greek yogurt
1 tbsp mayonnaise
2 tbsp milk
1 tsp wholegrain mustard
Salt and pepper
1 spring onion/scallion, sliced
Season the sweet potato and salmon with olive oil, salt and pepper. Place on a lined tray and bake at 200°C / 390°F for 20–25 minutes, until the sweet potato is golden and the salmon is cooked. Remove the salmon earlier if it cooks more quickly.
Meanwhile, boil the eggs for 6–7 minutes, then cool and peel.
Mix all the sauce ingredients in a large bowl. Add the sweet potato, salmon, avocado, cucumber and three eggs. Gently break everything up with a spoon and mix until creamy.
Serve with the remaining egg, spring onion and crispy chilli oil.
