These tuna and sweet potato burgers are superb. They have become something of a regular for my salads. The best part is that they can be prepared in five minutes, and all you have to do is wait for them to cook. I always bake a few sweet potatoes at the start of the week and keep them in the fridge. I do this to make my salad prep quicker and easier. The baked sweet potato flesh is also great in breakfast quesadillas with coriander and cheese. I also like to poach some chicken breasts and shred them, having ready prepared proteins and healthy carbs to add to salads helps me stay on track and stops me reaching for processed easy foods. Making this salad was the first time I’ve added apple to a salad, it’s sweet, crunchy and crisp and it works beautifully with the tuna and sweet potato.

To make the salad:

Add the salad ingredients to a serving bowl. Set aside while you prepare the burgers and dressing.

• Large handful of baby leaf salad
• 4 cherry tomatoes, chopped
• Small piece of cucumber, chopped
• ¼ apple, sliced into matchsticks

To make the burgers: (makes 2)

Combine the following ingredients together in a bowl, mix well with clean hands. Shape into burger patties or use an ice cream scoop to make balls. Place on a lined baking sheet and bake in a preheated (180 fan) for 20-25 minutes. Add to the prepared salad.

• Medium sweet potato baked, scoop out the flesh
• 1 can of tuna, drained
• 2 tbsp freshly chopped coriander
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 2 tbsp tahini
• ¼ red onion, finely chopped
• Salt and black pepper

To make the dressing:

Combine the following ingredients together in a jar with a lid and shake well. Pour over the prepared salad and serve.

• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp freshly squeezed lime juice
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• Salt and black pepper

The burgers are also delicious cold. If I make up a bigger batch I store them in an airtight container in the fridge for up to 3 days (not that they EVER last that long because I always eat them the same day).