• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Peel and quarter the shallot.
• Add the sweet potato chunks and shallot to a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil.
• Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Boil 280ml water (per 2P) and stock in a medium pot with a tight-fitting lid.
• Add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
• Reduce the heat to medium-low and cook, covered, a further 7-8 mins.
• Remove from the heat and cover to keep warm.

• Meanwhile, lay the salmon fillets, skin-side down, onto another lined baking tray. Season with salt and pepper. 
• Pop the salmon onto the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

• While everything's in the oven, trim the cucumber, then pop onto a board and use a rolling pin to gently bash it a few times until split. Cut into roughly 2cm chunks.
• In a medium bowl, combine the sriracha, apple cider vinegar and 1 tsp sugar (per 2P). Season with salt and pepper. 
• Add the cucumber to the dressing and mix together. Set aside. 

• When everything's almost ready, place a small pot over medium heat.
• Add the gochujang , honey and 2 tbsp butter (per 2P).
• Stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. Remove from the heat. 

• Fluff up the quinoa and share between bowls.
• Top the quinoa with the salmon, veg and smashed cucumber in separate sections.
• Spoon the gochujang butter sauce over the fish (reheat first if needed) and drizzle any remaining dressing over the cucumber.
• Drizzle over the mayo and sprinkle with the sesame seeds to finish.