5 DAYS 5 DINNERS

How our food works for you see page 73

MONDAY

THAI GREEN SALMON BURGERS WITH SPICY SWEET POTATO WEDGES

PREP 15 MINS (+ 15 MINS CHILLING) COOK 45 MINS SERVES 2 (AS A MAIN)

150g orange sweet potato, unpeeled, cut into wedges
¼ tsp dried chilli flakes
250g skinless and boneless salmon fillets, roughly chopped
2 tsp Thai green curry paste
1 small clove garlic, crushed
2cm piece ginger, finely grated
¼ small red chill, deseeded, roughly chopped
2 (60g each) sourdough rolls, halved, toasted
1 Tbsp 97% fat-free mayonnaise

SLAW

¼ tsp fish sauce
Juice of 1 lime
1 tsp brown sugar
¼ small red chilli, deseeded, finely chopped
2 carrots, peeled into ribbons using vegetable peeler
1 Lebanese cucumber, peeled into ribbons using vegetable peeler
¼ small bunch mint, leaves torn

Preheat oven to 180°C (fanforced). Line one large and one small baking tray with baking paper. Place wedges on large tray. Spray with cooking spray. Add chilli flakes; toss to combine. Spread out in a single layer. Roast for 40-45 minutes, turning halfway during cooking, or until