Sweet potato salad with avocado, feta and pickled walnuts

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Put the sweet potatoes in a baking tray and roast for 45 minutes or until tender. Set aside to cool completely, then peel and slice into thick rounds.
2. Meanwhile, in a mini food processor or blender, whizz the ingredients for the dressing until smooth and combined. Taste an season, if needed.
3. Arrange the sweet potato rounds on a large serving platter or individual plates. Top with the sliced avocado, fennel, rocket and pickled walnuts, then scatter over the herbs. Drizzle with as much of the dressing as you’d like, then crumble over the feta, sprinkle with ground black pepper and serve.

Recipe adapted from Bar Tartine