Step 2

Boil a kettle. Peel the sweet potato and chop into 1cm (½ in) cubes. Place in a saucepan, cover with boiling water and cook for 13 mins, until soft, then drain. Season with black pepper, add 1/2 tbsp olive oil, then mash and keep warm.

Step 3

Roughly chop the mint leaves and add to a small bowl. Then add the pesto, sunflower seeds, 2 tbsp water and 1/2 tbsp olive oil. Mix well and leave to one side.

Step 4

Add 1 tbsp oil to a frying pan on a medium-high heat. Season the cod with black pepper and pan-fry for 3-4 mins on each side, until golden and cooked through. Remove the cod from the pan and keep warm.

Step 5

Using the same pan, add the tomatoes and spinach. Cook for 3 mins, until the spinach has wilted. Season with black pepper.

Step 6

Serve the mash, topped with the cod, and the wilted spinach and tomatoes on the side. Drizzle with the pesto dressing.

Step 10

Nutritional information