Grilled sea bream with sweet potato salad Nutritional info per serving

If you’re trying to balance your blood sugar, eating sweet potatoes instead of white ones is a great start as they have a lower glycaemic load.

INGREDIENTS

• 600g sweet potatoes, peeled and
• chopped into bite-size pieces
• 200g natural yogurt
• 1 tsp wholegrain mustard
• 1 small red onion, thinly sliced
• 1 tbsp chopped fresh coriander
• Oil for brushing
• 4 sea bream fillets
• 2 tbsp pumpkin seeds, toasted

METHOD

1. Cook the sweet potato in a pan of boiling water for 10-15 minutes until tender. Drain and leave to cool. Mix together the yogurt and mustard in a large bowl, then stir in the sweet potato, onion and coriander.
2. Preheat the grill to hot. Brush the sea bream with a little oil, then grill for 3-4 minutes on each side.
3. Divide the potato salad among four plates, sprinkle with toasted pumpkin seeds, season well and serve with the grilled fish.

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