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 fragrant. Transfer to a plate.

Return the frying pan to a medium heat and add the brown sugar, the water 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 has thickened. Transfer to a sheet of baking paper and set aside to cool.

Tear the rosemary panini into 1cm chunks. Finely chop the garlic (or use a garlic press). Place the panini and garlic on a second oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Toss to coat, arrange in a single layer and bake for 5-7 minutes or until golden. While the croutons are baking, slice the cucumber into half-moons. Cut the avocado into 1cm cubes. TIP: Cut the avocado in its skin then scoop out the flesh using a spoon.

In a large bowl, combine the oil from the marinated goat cheese (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.