Step 1

Preheat oven to 210°C fan-forced (230°C conventional). Line a large oven tray with baking paper. Put potato wedges in a microwave-safe bowl. Season well with salt and cover with hot water. Microwave on HIGH (100%) for 10 minutes to just cook potatoes. Drain and steam dry for 2 minutes. Put potato and sweet potato on prepared tray. Drizzle well with extra oil and season with salt. Roastfor 35-40 minutes until golden and tender, turning halfway through.

Step 2

Meanwhile, heat oil in a frying pan on medium. Cook speck, stirring regularly, for 6 minutes or until lightly caramelised. Add shallots and cook for a further 2 minutes or until softened. Transfer to a plate lined with paper towel to drain

Step 3

Put potato, sweet potato, speck mixture, nuts, feta and basilleaves in a large bowl and season with salt and pepper. Serve.