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

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

Put the sweet potato chunks onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over half the Caribbean style jerk, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Turn halfway through.

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

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat. Set aside.

Drain and rinse the lentils in a sieve. Halve the baby plum tomatoes.

Trim the courgette and slice into 1cm thick rounds.

In a large bowl, combine the cider vinegar, honey and olive oil for the dressing (see pantry for amount).

Mix in the remaining Caribbean style jerk, then season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the lentils and tomatoes to the dressing bowl and mix together. Set aside. 

When the sweet potato has 10 mins roasting time remaining, pop the ciabatta tray onto the middle shelf and bake until the croutons are golden, 10-12 mins.

In the meantime, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the courgette and cook until charred, 3-4 mins each side. Cook in batches if necessary.

Once cooked, season with salt and pepper, then remove from the heat and set aside. 

Once ready, mix the sweet potato, croutons, charred courgette and rocket into the dressing bowl.

Crumble in half the Greek style salad cheese and mix together. 

Taste and season with more salt and pepper if needed, then share between your serving bowls. 

Crumble over the remaining cheese to finish.