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

Chop the sweet potatoes into 1cm chunks (no need to peel).

Halve and peel the red onion. Cut one half into 4 wedges and thinly slice the other half. 

Pop the potato chunks and onion wedges 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, 18-20 mins. Turn halfway through.

Meanwhile, add the sliced onion to a small bowl with the sugar for the pickle (see pantry for amount) and half the rice vinegar and toss to coat. Set aside.

Halve the baby plum tomatoes.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Fan out the mango ready to top your salad. TIP: Don't worry if your mango isn't ripe yet - unripened mango is often used in savoury recipes to add a nice tang!

In a large bowl, combine the sambal, soy sauce, peanut butter and remaining rice vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Toss through the baby plum tomatoes and coleslaw mix, then set aside.

Once your potatoes are cooked, toss through the dressing with the baby gem lettuce and pickled onion, along with the pickling juices.

Share your salad between your serving bowls.

Top with the sliced mango.