Mexican Style Roasted Sweet Potato Salad with Bacon Lardons

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, 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 onto a board, then chop into 1cm chunks.
Pop the avocado into a large bowl with lime zest, juice, honey and olive oil for the dressing (see ingredients 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 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 and bacon lardons to the sweet potato tray and bake until golden, 4-5 mins.

When everything is ready, add the roasted sweet potato, pepper, onion, croutons, sliced baby gem into the avocado bowl and mix well.
Share the salad between your bowls, then crumble over the Greek style salad cheese to finish. Enjoy!