Roasted Pear, Beetroot & Goat's Cheese Salad

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the middle shelf until golden, 8-10 mins.

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and cut into thin wedges lengthways.

Halve the baby plum tomatoes. Roughly chop the walnuts. 

Quarter the beetroot and cut into wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

In a medium bowl, mix together the Dijon mustard (use less if you'd prefer), cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). 

Season with salt and pepper, toss through the tomatoes, then set your dressing aside.

Once the croutons are golden, remove from the oven and set aside. Wipe the (now empty) baking tray clean.

Pop the beetroot to one side of the baking tray, drizzle with oil and season with salt and pepper. Add the pear slices to the other side. Spread out in a single layer. TIP: Use two baking trays if necessary. 

Bake on the middle shelf until tender, 8-10 mins, then remove and set aside.

Just before you're ready to serve, toss the potatoes, beetroot and pear through the dressing. Add the baby leaves at the end and give it a final mix. TIP: Don't add the leaves too early or they'll go soggy.