The Winter Salad Reboot

SERVES 2

Salmon, 240g, skinless Medium sweet potato, ½ An orange, peeled and segmented Avocado, ½, sliced

FOR THE MARINADE

Ginger and garlic paste, ½tbsp Lemon juice, ½tbsp Lime leaves, ¼tsp, finely chopped Turmeric, ¼tsp English mustard, 1tsp Olive oil, 1tbsp

If night after night of overindulgence is taking its toll, this nutrient-packed fish salad is the closest you’ll get to a clean slate.

01/ First night in for a while? Omega-3-rich salmon will offset the inflammation caused by a few too many glasses of Merlot, says Travers. Start by slicing the fish into bite-sized chunks, then peel and slice the sweet potato into discs (promise us you’re sober for this part).

02/ Whisk the marinade ingredients in a bowl and add the salmon and potato. The curcumin in turmeric helps to clear away harmful liver fats, so don’t leave it out. Pop the mixture in the fridge for an hour to let the flavours infuse. 03/ Bake the salmon and spuds for 10-12 minutes at 180°C, while you prep the salad by combining the orange and avocado; their vitamin C will give your weakened immune system a much-needed pick-meup. Get stuck in.