Kūmara and feta salad

Step 1: Heat the oven to 425°F (400°F fan). Toss 2 lb red kūmara or orange sweet potatoes and 2 red onions with 2 tbsp olive oil, 1 tsp salt and ½ tsp black pepper and spread out in a single layer on two large trays.

Step 2: Roast for 30–35 minutes, turning once, until the kūmara is tender and caramelised and dark brown at the edges, and the onion is soft and charred at the tips.

Step 3: Meanwhile, toast 1 ⅜ oz pumpkin seeds in a dry frying pan over a medium heat for 3 minutes, shaking, until they puff and start to pop. Tip onto a plate.

Step 4: Shake 3 tbsp extra virgin olive oil, 1 ½ tbsp lemon juice, 1 tbsp honey and 2 tsp wholegrain mustard together in a jar until thick and creamy.

Step 5: Let the kūmara cool for 5 minutes, then toss it gently with 2 ⅞ oz baby spinach or rocket and half the dressing, so the leaves just begin to wilt. A common mistake is adding the feta while the kūmara is piping hot: it melts into a paste. Wait until it's warm, not hot.

Step 6: Pile onto a platter, scatter with 5 ½ oz feta (vegetarian rennet), the pumpkin seeds and 2 tbsp chopped flat-leaf parsley, and drizzle with the rest of the dressing. Serve warm or at room temperature.