Goat Cheese, Pecan & Roast Vegetable Salad

Toss the sweet potato and beetroot in the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 30-35 minutes, or until golden and tender.

Place the pecans on a second oven tray and add to the oven in the final 8 minutes of the vegetable cooking time, or until toasted.

To make the dressing, combine the reserved olive oil from the marinated goat cheese, balsamic vinegar and Dijon mustard in a small jug or bowl. Season to taste with salt and pepper. Toss the mixed salad leaves, roast vegetables, pecans and goat cheese in a large bowl. Drizzle with the dressing and toss to coat well.