Spiced grilled salmon with sweet potato, fresh salsa and quinoa

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 sprinkle 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.

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