Preheat the oven to 200°C/180°C fan-forced. Bring a kettle full of water to the boil. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled) and the broccoli into small florets. Trim and destring the sugar snap peas. Pick the mint leaves and crumble the dill goat cheese. Zest and juice the lemon and rinse the quinoa.

Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook in the oven for 30 minutes or until tender.

Meanwhile, place the quinoa and water in a medium saucepan and bring to the boil. Reduce the heat to medium-low and simmer, covered, for 12-15 minutes, or until the quinoa is tender and the water is absorbed.

While the quinoa is cooking place the broccoli and sugar snap peas in a large heatproof bowl. Pour over the boiling water from the kettle and stand for 2-3 minutes or until just tender. Drain and refresh under cold water and return to the same bowl. Add the quinoa, roast sweet potato, mint and dill goat cheese. Toss to combine well.

Combine the remaining olive oil, lemon zest and juice in a small jar or bowl. Season to taste with salt and pepper.

To serve, pour over the dressing and divide between bowls.