Ingredients

The following ingredients have 4 Servings
  • 600 - 700 g / 1.2 - 1.4 lb sweet potato (, peeled (2 medium))
  • 1 1/2 tbsp olive oil
  • 100 g / 3.5 oz rocket salad / arugula ((~3 handfuls))
  • 1/2 cup (70g / 5 oz) pecans
  • 1 tsp oil
  • 100 g / 3.5 oz bacon (, chopped (I used lean))
  • 60 g / 2 oz Goats Cheese or Danish feta ((Note 1))
  • 1 tbsp honey
  • 2 tbsp lemon juice (, fresh)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Dijon mustard
  • Salt and pepper (, to taste)

Instruction

  • Preheat oven to 220C / 430F.
  • Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
  • Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
  • Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
  • Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
  • Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
  • Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
  • To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.
  • Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!