Roast mushroom and sweet potato salad with sweet balsamic onions

Serves 4-6

For the balsamic onions

• 2 large sweet potatoes
• 3 cloves garlic
• 2 tsp smoked paprika
• 0 Flaky salt
• 1 handful thyme
• 150g extra-virgin olive oil
• 400g mixed mushrooms
• 2 large handfuls mixed salad leaves
• 0.5 lemon
• 80g goat’s cheese

And for the rest of the week …

• 200g
• 2 large red onions
• 2 tbsp balsamic vinegar
• 1 tbsp soft brown sugar

Step 1
Heat the oven to 200C (180C fan)/390F/gas 6.

Step 2
Cut the sweet potatoes in quarters lengthways, and then cut each wedge into three or four large, bite-sized chunks (they will shrink in the oven).

Step 3
Bash the garlic to a puree with the smoked paprika, a teaspoon of flaky salt, half the thyme and five tablespoons of olive oil.

Step 4
Spread the sweet potatoes out on a baking tray, toss in the oil and put in the oven.

Step 5
After 20 minutes, add the mushrooms and roast until everything is tender and caramelised.

Step 6
In the meantime, tear the bread into rough chunks and put on a second roasting tray.

Step 7
Add the sliced onions, the rest of the thyme, balsamic and sugar along with two tablespoons of the oil and four tablespoons of water.

Step 8
Season generously.

Step 9
Roast on the shelf below the mushrooms and potatoes until the onions are sweet and the bread is crisp and golden in places – 30-35 minutes.

Step 10
When you’re ready to eat, empty the two trays of vegetables on to a large platter or bowl, and toss with the salad leaves.

Step 11
Squeeze over the lemon juice, taste and check for seasoning.

Step 12
If the salad is at all dry, add another glug of olive oil.

Step 13
Crumble over the goat’s cheese and serve at once.