Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm chunks. Place the sweet potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Cut the veg to the correct size so they cook in the allocated time.

While the veg are roasting, thinly slice the pear. Finely chop the chives. Roughly chop the pistachios. Dice the avocado.

Heat a medium frying pan over a medium-high heat. Add the pistachios and toast, tossing, until fragrant, 3-4 minutes. Set aside.

In a large bowl, mix together the balsamic vinegar, Dijon mustard and olive oil (1 tbs for 2 people / 2 tbs for 4 people).

Add the sweet potato, beetroot, pear, spinach & rocket mix and 1/2 the chives to the large bowl with the dressing and toss to coat.

Divide the salad between bowls and drizzle with the balsamic glaze (see ingredients list). Crumble over the fetta and sprinkle with the pistachios. Top with the diced avocado and garnish with the remaining chives.