Dean Edwards served up a tasty Moroccan sunset salad with salmon for a summers day on Lorraine.

Ingredients: 2 sweet potatoes, peeled and cubed into 1 pieces, 400g baby carrots, halved lengthways, 1 tbsp olive oil, 1 heaped tsp harissa paste, ½ tsp ground cumin and 2 skinless salmon fillets.

Dressing: 2 tbsp olive oil, Juice ½ lemon, 1 tsp honey and Salt and pepper to season.

Spinach salad: 4 large handfuls of baby spinach, 1 red onion, sliced, Seeds from a pomegranate, 100g feta cheese, crumbled and Small bunch fresh coriander.