Warm Cajun Sweet Potato Salad

Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Cajun spice mix (add less if you'd prefer things milder). Toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Once the croutons are done, pop the pepper onto the (now empty) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

In a large bowl, mix together the cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Cut the tomato into 1cm chunks and add to the dressing. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then thinly slice widthways. Season with salt and pepper.

When everything's ready, add the Cajun sweet potato, roasted pepper, pea shoots and croutons to the bowl of dressing.

Gently toss to combine.