Goat's Cheese, Roast Potato and Kale Salad

Meanwhile, halve and peel the red onion. Chop each half into 3 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press).

Pop the carrots and onion wedges onto another baking tray. Drizzle with oil, sprinkle over the cumin, then season with salt and pepper.

Toss to coat, then spread out in a single layer.

Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.

Once hot, add the garlic, cook for 1 min, then stir in the fig jam, balsamic glaze and water for the sauce (see pantry for amount).

Bring to the boil, then remove from the heat and set aside.

Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season with salt and pepper.

Return the tray to the oven and roast until crispy, 4-6 mins.