Mexican Style Roasted Sweet Potato Salad

Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pop the pepper, red onion and half of the garlic onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf of your oven until soft and slightly charred, 20-25 mins.

Zest and halve the lime. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh and chop into 1cm chunks. Pop into a large bowl with all of the lime zest and juice. Add the honey and oil for the dressing (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roughly chop the coriander (stalks and all). Pop half of the coriander into the bowl with the avocado and season with salt and pepper. Mix and set aside. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways.

When there are 5 mins of cooking time remaining, tear the ciabatta into 2cm chunks. Pop them into a bowl. Drizzle with oil, season with salt, pepper and the remaining garlic, toss to coat. Pop the croutons on top of the sweet potato and bake until golden, 4-5 mins.