Ingredients
500g/1lb sweet potatoes, peeled
250g pack large flat mushrooms, sliced
1 red pepper, deseeded, cut into chunks
1 red onion, sliced
2 unpeeled garlic cloves
45ml/3tbsp pine nuts
30ml/2tbsp olive oil
the juice of 1 lemon
2.5ml/½tsp Dijon mustard
a pinch of sugar
1 (95g) bag baby salad leaves
salt and ground black pepper
Method
Preheat the oven to 200C/Fan 180C/Gas Mark 6. Cut the sweet potatoes into evenly sized large chunks. Place in a large roasting tin and drizzle over half the oil. Roast for 10 mins or until just tender.
Add the mushrooms, pepper, onion, garlic and pine nuts to the roasting tin. Toss well to coat in oil, season with a little salt and plenty of ground black pepper and roast for a further 15-20 mins. The potatoes and mushrooms should be tender.
Remove the tray from the oven and take the garlic out of the tray. Slip the papery skin from the garlic and crush to a pulp with the back of a spoon. In a small bowl, mix together the remaining oil, garlic pulp, lemon juice, mustard and sugar to make a dressing. Season to taste.
Empty the salad leaves onto a large platter, top with the roasted vegetables then drizzle over the dressing. Serve warm.