Mexican Style Roasted Sweet Potato Salad

Halve the bell 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, onion and half the garlic onto another 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.

While everything roasts, zest and halve the lime.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.

Pop the avocado into a large bowl with the lime zest, juice from the lime, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop into a bowl of hot water for 1 min.

Season with salt and pepper, then set your avo aside.

Trim the baby gem, halve lengthways, then thinly slice widthways.

When 5 mins of cooking time remain, tear the ciabatta into 2cm chunks and pop into another bowl.

Drizzle with oil, then season with salt, pepper and the remaining garlic. Toss to coat.

Add the croutons to the sweet potato tray and bake until golden, 4-5 mins.