Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

Finely chop the coriander (stalks and all). Zest and halve the lime. Pop the lime zest, Thai style spice blend and half the coriander into a large bowl. Mix in the breadcrumbs and salt for the burgers (see ingredients for amount). Add the beef mince. Season with pepper, then mix with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. TIP: The burgers will shrink a little during cooking.

While the burgers cook, finely chop the peanuts (see ingredients for amount). In a medium bowl, add a drizzle of oil and squeeze in half the lime juice, then mix in the remaining coriander and half the peanuts. Add a pinch of sugar (if you have any), then set the dressing aside.

Trim the baby gem, halve lengthways, then thinly slice widthways. Trim and thinly slice the spring onion. Just before serving, pop the sliced baby gem into the bowl with the dressing. Mix well to coat the salad.

Share the burger patties and sweet potato wedges between your plates. Pop the baby gem salad on the side and sprinkle the spring onion and the remaining peanuts all over. Chop any remaining lime into wedges for squeezing over. Enjoy!