Peruvian summer. Menu suggestions.

Appetiser

Cut the fish into cubes.

Cut the scallops into cubes.

Remove the contents from the passion fruit and mix with the red onion and chilli.

Squeeze the juice from the lime.

Cut the tomatoes in half and place them in a colander to allow the juice to drain.

Place the fish in a bowl and pour over some lime juice - turn the fish in the juice, this is part of the "cooking process".

Then add the passion fruit and tomatoes. Don't stir too much, it shouldn't look "mashed".

Serve on round tortilla chips or as a dish in small bowls.

Main course

Start by making a salsa: Cut everything into cubes. Place it in a colander so that the moisture can drain off. Mix the honey and lime. Mix in with the cubes.

Finely chop the mint and pour over the salsa.

Then mix the spices and rub it into the salmon fillet.

Cut the sweet potato into suitably thin slices and brush with the same mixture you used on the salmon.

Grill the sweet potatoes, preferably in a grill tray. When they start to become tender, place the salmon on the grill.

When the salmon is ready, place the sweet potatoes on a plate, then place the salmon on top. Finish with the salsa.

Quinoa

Cook the quinoa according to the instructions on the packet. Garnish with chopped pistachios, raspberries or edible flowers.