Courgette, sweet potato and goat's cheese salad

2 large sweet potatoes , peeled and cut into 2.5cm cubes

3 courgettes, thinly sliced lengthwise

120g soft goat’s cheese

1tbsp fresh oregano leaves

2tbsp toasted pumpkin seeds

extra virgin olive oil

• Place the sweet potato in a roasting tin and drizzle with olive oil. Season well and then roast at 200C/gas mark 6 for 30 minutes, turning occasionally until softened and lightly browned.

• Meanwhile, either cook the sliced courgette in a lightly oiled griddle pan or barbecue until softened and starting to colour.

• Place the warm courgettes and sweet potatoes in a bowl and sprinkle half the oregano. Crumble over the goat’s cheese and mix together gently so the cheese starts to melt.

• Transfer to a serving dish and sprinkle over the pumpkin seeds and the remaining oregano. Drizzle with a little more olive oil and add a good grind of black pepper to serve.