Scrub the sweet potatoes, then cook them whole in a pan of boiling salted water for 35 minutes, or until beautifully soft throughout.

About 10 minutes before the sweet potatoes are ready, squeeze the lemon juice into two serving bowls.

Add 1 tablespoon of extra virgin olive oil to each, and season with sea salt and black pepper.

Chop the salmon into 1cm chunks and divide between the bowls, tossing through the dressing to lightly cure it.

Chop the cucumber, tomatoes and peeled pineapple into 1cm chunks and add to the bowls.

Roughly chop and add the mint leaves.

Finely slice and add the chilli (as much as you like), then toss everything in the dressing.

Gently remove the skin from the sweet potatoes and add to the story.

I love spooning off a little hot slice of soft sweet potato to pair with the cold dressed salad.

Eat right away.