Heat the oven to approx. 200°C (Fan). Line a baking tray with greaseproof paper and spray lightly with oil.

Slice the sweet potatoes into 1cm thick rounds (skin on). Arrange in a single layer on the baking tray and spray a light mist of oil over them all. Sprinkle with 2 tsp garam masala. Bake for approximately 30 minutes, turning once, until cooked and beginning to colour (but don't allow to burn!).

Meanwhile, prepare the salad. Arrange a small handful of the salad leaves on your serving plates. Chop watermelon into 1cm cubes and add approx. 5-6 chunks to each plate. Half the Cucumber, scrape out the seeds with a spoon and slice into 1cm half-moons. Add 5-6 pieces to each plate. Add drop peppers to your liking (they are very sweet).

5 minutes before the potatoes are ready, add 2 tablespoons of mango chutney to a small pan with 3-4 tablespoons water. Heat gently, stirring with a wooden spoon, until the mix is warmed through and the chutney has loosened. This is your warm mango dressing.

Once the potatoes are cooked, arrange 4-5 slices on top of each salad. If using feta, sprinkle a few pieces around the potato.

Finally, spoon the dressing over the top of the potato slices and sprinkle some seed mix to garnish. Serve.