Roast Root Veggie Medley

Place the sweet potato, beetroot and red onion on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Roast for 30-35 minutes, or until tender. TIP: Beetroot is still quite firm when cooked. You can tell it's cooked when you can easily pierce it with a fork.

While the veggies are roasting, heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the frying pan to a medium heat and add the brown sugar, water (see ingredients list) and a pinch of salt and stir until melted and combined. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the caramel has thickened and become sticky. Transfer to a sheet of baking paper and spread out to cool.

While the vegetables are cooking, pour 1 tbs for 2 people / 2 tbs for 4 people of the oil from the marinated goat cheese tub into a large bowl. Add the vinegar and Dijon mustard and stir to combine. Season to taste with a pinch of salt and pepper and set aside. Once slightly cooled, roughly chop the candied pecans.

In the large bowl with the dressing, add the roasted veggies, pecans, mixed salad leaves and dill. Crumble in 1/2 the marinated goat cheese. Toss to coat. TIP: Toss the medley just before serving to prevent soggy leaves.