Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, slice your ciabatta roll widthways into 6 slices.

Place your ciabatta slices onto a medium baking tray, drizzle with oil, season with salt and pepper and toss to coat well. 

When the potatoes have 10 mins left, bake on the middle shelf until golden, 8-10 mins.

While everything bakes, chop each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

In a large bowl, add the cider vinegar, wholegrain mustard, olive oil for the dressing (see pantry for amount) and half the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper and mix well. 

Once your ciabatta toasts have finished cooking, remove from the oven and spread your goat's cheese over the top of each slice.

Add your beetroot, roasted potatoes, onion and baby leaves to your dressing and toss well to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share your salad between your bowls.

Top with your toasts and drizzle over the remaining honey. 

Sprinkle over the walnuts to finish.