This dish rings of home comfort. The cooked, bubbling strawberries and the soft crumbly topping will take you back to childhood favourites. Serve with coyo yogurt and you have the perfect Summer pudding.
Place the sweet potato on a baking tray, drizzle with rapeseed oil, salt and pepper and place in the oven to cook for 20 minutes until tender. 8 minutes later, place the salmon on a baking tray, sprinkle with salt and pepper and place in the oven for 12 minutes until cooked throughout.
Remove the salmon from the oven and sprinkle over the chopped rocket and basil.
Place the sweet potato in a large mixing bowl and toss together with the red onion, rocket and flaked almonds.
Season and serve.
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