Roasted Sweet Potato Salad

Step 1

Preheat oven to 220C / 430F.

Step 2

Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).

Step 3

Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.

Step 4

Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.

Step 5

Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.

Step 6

Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.

Step 7

Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.

Step 8

To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.

Step 9

Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!