Autumn Sweet Potato & Beetroot Salad

Place the beetroot and sweet potato on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes. Sprinkle with the dukkah and bake until golden, 5 minutes. Set aside to cool slightly. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the vegetables are roasting, trim and thinly slice the snow peas. Roughly chop the roasted hazelnuts.

In a large bowl, combine the dill & parsley mayonnaise, Greek yoghurt (see ingredients list), a pinch of salt and pepper and mix well to combine. Slice the pear into thin batons.

Once the roast sweet potato and beetroot have cooled slightly, add the spinach & rocket mix, sugar snap peas and pear to the bowl with the dressing and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.