Roast Vegetable, Pecan & Goat Cheese Salad

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

Place the pecans on a second lined 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 remaining olive oil, 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, parsley, pecans and chevre goat cheese in a large bowl. Drizzle with the dressing and toss to coat well.