Chermoula-topped salmon with kumara fries and salad

Instructions

1 To make chermoula sauce, mix oil, 2 teaspoons Moroccan spice, garlic, tomatoes and coriander with zest and juice of 1 lemon. Season with salt and pepper and set aside. Mix remaining spice and remaining lemon zest and lemon juice together. Brush over salmon and set fish aside.

2 To make fries, cut kumara in wedges. Cook for 5 minutes in boiling water. Drain and lay on barbecue hotplate. Spray with oil and sprinkle with chilli flakes. Cook for 10 minutes, turning once and respraying.

3 Mix salad ingredients together. When ready to cook, barbecue salmon for 2 minutes each side. Top with some chermoula sauce and serve remaining sauce on the side with fries and salad.