Sweet Potato, Pomegranate and Avocado Salad

• 200g baby spinach leaves • 2 sweet potatoes • 2 ripe avocados • 2 ripe pears • Seeds of 1 pomegranate • 50g walnut pieces • Balsamic vinegar • 80ml olive oil • 2 tbsp pesto • Juice ½ lemon • Juice ½ orange • Sea salt and black pepper

1. Pre-heat oven to 200°C/400°F/ Gas Mark 6. Peel the sweet potatoes, chop and place in a baking tray. Drizzle with 35ml of olive oil and roast for 30 mins.

2. For the dressing, mix the pesto with the lemon and orange juice.

3. Wash and dry the spinach. Peel, destone and chop the avocados. Wash pears, remove seeds and chop.

4. Mix avocado, pears and spinach in a bowl and pour over the dressing.

5. Mix the remaining olive oil with the balsamic vinegar and walnuts. Toast on a baking sheet in the oven for 5-6 minutes.

6. Toss the hot sweet potato chunks in with the salad. Sprinkle over the toasted walnuts and add pomegranate seeds.