Roasted sweet potato and goats' cheese salad

Step by Step

Step 1

Preheat the oven to 220˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the olive oil in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Put the pecans in a smaller roasting tin and place in the oven for the final 6 minutes of the cooking time.

Step 2

Meanwhile, heat the extra virgin olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic vinegar, warming through, then season and set aside.

Step 3

Heat the quinoa according to pack instructions. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice.