Ingredients 60 g rocket, chopped roughly
1 medium pear, sliced roughly
½ medium sweet potato, diced (I used the white one)
60 g feta cheese, diced roughly
¼ cup walnuts
For the dressing 2 tbsp honey
2 tbsp oil
1 tbsp Dijon mustard
Put the small chunks of sweet potato on to baking paper on a tray and bake at about 160° till it is almost done - this will take about 25 - 35 minutes, depending on the size of the sweet potato chunks. You don't want them to be soggy, just cooked.
Let the sweet potato cool.
Put it, as well as the other ingredients, into a bowl and gently mix.
Mix the dressing ingredients well.
Drizzle the dressing over the salad just before serving, or you could put the dressing in a bowl for each person to help themselves with dressing.