Beetroot, Sweet Potato and Goat's Cheese Spelt Bowl

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Chop the sweet potato into 1cm chunks (no need to peel). Halve and peel the red onion, then cut each half into roughly 3cm wedges. 

c) Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

d) Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

a) Put the sweet potato chunks, onion wedges, beetroot and thyme onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

b) Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.

a) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

b) When the oven is hot, roast the parcel until soft, 10-12 mins. 

a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a large salad bowl, combine the mashed garlic, red wine vinegar, soy sauce, honey and the olive oil for the dressing (see pantry for amount). Set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

a) Once roasted, transfer the roasted veg to the dressing bowl. Add the spelt and toss together. 

b) Carefully fold through the rocket leaves. TIP: Don't add the leaves too early or they'll go soggy.

a) Divide the salad between bowls. 

b) Break up the goat's cheese and scatter over the salad.

c) Sprinkle over the crispy onions to finish.