This salad makes a lovely, refreshing light supper. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour and filled with interesting textures and flavours.

Method

• Preheat the oven to 200°C.
• Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.
• Roast for 20-25 minutes, turning once.
• To make the dressing, mix all the ingredients together and season to taste.
• Put the sweet potato in a bowl with the rocket, pomegranate and goat’s cheese.
• Serve drizzled with the dressing and sprinkled with pumpkin seeds.

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