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

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta chunks onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, and toss to coat well.

When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and transfer to a plate.

Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil and season, then sprinkle over the Cajun spice mix (add less if you'd prefer things milder). Toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Once the croutons are done, set aside for now. Pop the sliced pepper onto the (now empty) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

Add the ranch dressing to a large bowl.

Cut the tomato into 1cm chunks and add to the dressing. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board in one piece, then thinly slice widthways. Season with salt and pepper.

When everything's ready, add the Cajun sweet potato, roasted pepper, baby leaves and croutons to the bowl of tomatoes and dressing.

Gently toss to combine.

Share your warm sweet potato salad between your bowls, then fan out the avocado in the centre of your salad.

Finish by crumbling over the Greek style salad cheese (see ingredients for amount) and sprinkling with the pumpkin seeds.

Enjoy!