Salmon & Sriracha Sandwich With Slaw & Sesame Butter Potatoes

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Chop your waxy potatoes in half

Add your chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel lengths off your cucumber until you end up with a pile of cucumber ribbons

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Combine half of your mayo and half of your black sesame seeds (you'll use the rest later!) with your soy sauce and sriracha (can't handle the heat? Go easy!) in a bowl with your salmon flakes – this is your sriracha salmon

Add the carrot ribbons and cucumber ribbons to a separate bowl with your rice vinegar and a pinch of salt

Gently toss it all together – this is your pickled carrot & cucumber salad

Once the potatoes are fork-tender, add the remaining black sesame seeds to the bowl with a knob of butter and a small pinch of salt and pepper

Give everything a good mix up – these are your sesame butter potatoes