(Vegetarian) Sweet Potato & Candied Pecan Salad

While the sweet potato is roasting, heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until golden. Transfer to a plate and set aside.

Return the frying pan to a medium heat and add the brown sugar, water (see ingredients list) and a pinch of salt. Cook until melted and bubbling. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the pecans are coated and the caramel is thick. Transfer to the second oven tray lined with baking paper and set aside to cool.

Slice or tear the rosemary panini into 1 cm chunks. Peel and crush the garlic. Wipe out the medium frying pan with paper towel and return to a medium-high heat with a good drizzle of olive oil. Add the panini and cook, tossing, for 4-5 minutes, or until golden. Add the garlic and cook for a further 1 minute, or until fragrant. Set aside.

While the panini is cooking, slice the cucumber into half-moons.Cut the avocado into 1 cm cubes. TIP: Chop the avocado in its skin then scoop out the flesh using a spoon.

In a large bowl, combine the oil from the marinated goat fetta (3 tsp for 2 people / 1 1/2 tbs for 4 people), the Dijon mustard (see ingredients list), balsamic vinegar and honey. Season with a pinch of salt and pepper. Add the roasted sweet potato, cucumber, avocado, croutons and mixed salad leaves and toss to coat. TIP: Allow the sweet potato to cool slightly before adding to the salad to stop the leaves from wilting. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.