Warm sweet potato, rocket and goat's cheese salad

This colourful and anti-oxidant rich salad will bring back summer memories.

2 servings

1 sweet potato
1-2 red onions, depending on the size
2 tbsp. olive oil
About 120 g soft goat’s cheese
A handful of sliced almonds
2 handfuls of rocket leaves
Dressing:
2 tbsp. olive oil
Juice of ½ lemon
½ tsp. Piment d’ Espelette or other mild chilli powder

Preheat the oven to 190° C.

Oil an oven-proof dish with 1 tbsp. olive oil. Peel and slice the red onions and scatter in the bottom of the oven-proof dish. Peel and dice the sweet potato and scatter in the dish. Sprinkle 1 tbsp. olive oil over the vegetables and roast for about 30- 40 minutes until the sweet potato is soft.

Meanwhile make the dressing by whisking together all the ingredients. When the vegetables are soft, remove the dish from the oven and pour over the dressing. Toss well.

Divide the vegetables on the plates. Gently incorporate the rocket leaves and almond slices. Crumble over the goat’s cheese and serve warm with some good whole wheat bread.