• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato into 2cm chunks. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
• Roast on the top shelf of the oven until tender, 25-30 mins.
• Meanwhile, halve the tomatoes. 
• When the sweet potato has been cooking for 10 mins, add the tomatoes to the tray with a drizzle of oil. Return to the top shelf for the remaining cooking time, 10-15 mins.

• Meanwhile, tear the ciabatta into small, bite-sized croutons.
• Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
• Toss to coat and spread out in a single layer.
• Bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
• Give the tray a shake halfway through. Remove from the oven when golden.

TIP: Watch them carefully so they don't burn!

• While everything bakes, halve, peel and thinly slice the onion.
• Trim the courgette then slice into 1cm thick rounds. 
• Peel and grate the garlic (or use a garlic press).
• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the onion and courgette and cook, stirring occasionally, until softened, 6-8 mins. Once softened, stir in the garlic and cook until fragrant, 1 min more.

• To make your dressing, mix 1 tbsp oil (per 2P) with the red wine vinegar, honey and mayo in a large bowl. 
• Season with salt and pepper.
• Mix well and set aside.

• When everything is ready, add the pan-fried veg and roast veg to the bowl with the dressing.
• Toss together until everything is well coated.
• Just before serving, carefully fold the salad leaves into the bowl with the veg.

• Divide your warm veg salad between plates.
• Scatter over the crunchy croutons.
• Finish everything with a generous crumble of Greek style cheese.