Roasted harissa sweet potato and salmon salad

Instructions

1 Preheat oven to 190°C. Line 2 baking trays with baking paper. Place harissa and oil in a large mixing bowl, stirring to combine. Add sweet potato, tossing to coat. Transfer to one prepared tray and bake for 25 minutes or until golden and tender. Place fish on second tray and bake for last 10 minutes of sweet potato cooking time or until cooked to your liking.

2 Meanwhile, place watercress, cucumber and snow peas in a salad bowl, tossing to combine. Combine yoghurt, lemon juice and extra harissa in a small bowl.

3 Using a fork, flake salmon into large chunks. Add potatoes and salmon to salad, gently tossing to combine. Drizzle with yoghurt dressing, then serve salad with lemon wedges on the side.