Roasted Beetroot Salad

While the veg are roasting, roughly chop the walnuts. Trim the woody ends of the asparagus (about 3cm) then slice into thirds. Pick the dill leaves. Thinly slice the apple and place in a bowl of water. TIP: This prevents the apple from discolouring.

Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, stirring, until golden, 3-4 minutes. Transfer to a plate.

Once the roasted veggies are cooling, return the frying pan to medium-high heat. Add the asparagus and a dash of water and cook, tossing occasionally, until tender, 4-5 minutes.

Drain the apple. In a large bowl, add the apple, spinach & rocket mix, beetroot, sweet potato, asparagus, 1/2 the dill and 1/2 the goat cheese. Add the mustard cider dressing and toss to coat. Season to taste with salt and pepper.