• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato and courgette into 2cm chunks.
• Peel and chop the onion into thick wedges. 
• Peel and grate the garlic.
• Halve the tomatoes. 

• On a lined baking tray, toss the sweet potato with salt, pepper and a drizzle of oil. 
• Roast on the top shelf until tender, 25-30 mins.
• Meanwhile, toss the tomato, courgette and onion with oregano, garlic, salt, pepper and a drizzle of oil.
• When the sweet potatoes have cooked for 10 mins, add the tomatoes, courgette and onion to the tray.
• Return to the top shelf for the remaining cooking time, 15-20 mins.

• Meanwhile, chop the ciabatta widthways into 2cm thick slices.
• Add 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!

• 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.

• Trim the salad leaves and roughly chop.
• When everything is ready, add the 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.

NOTE: Adding falafel? Just before serving, fry in a hot pan for 3-5 mins, turning frequently for even cooking. 

• Divide your veg salad between plates.
• Finish everything with a generous crumble of Greek style cheese.
• Serve the crunchy ciabatta on the side.