Preheat oven to 170°F C

Prick skin of Sweet Potato and place on wire rack in the middle of the oven, season it and then bake for 30 minutes.

remove Sweet Potato and leave to cool.

Meanwhile, blitz in a blender the Parsley, walnuts, almonds, a pinch of salt and the yoghurt until quite a thick sauce forms

Clean blender and then blitz the Sundried Tomatoes, their reserved oil and the Red Wine Vinegar together coarsely

Toast Pinenuts until lightly toasted. put aside

Sweat off and then drain the Spanish Onion. Just to take some rawness from the flavour

Cut up the Ciabatta Bread into slices then dice these. Shallow fry in some neutral oil until golden brown all over. Drain well.

Take par-cooked Sweet Potato and remove skin. Dice into good bite sized chunks. put in greaseproof-papered roasting dish and pour over thinly the corn syrup. Bake again until just cooked through and caramelised.

when cooked, place warm Sweet Potato in the middle of your serving plate and pepper it. place the Rocket over and around the potato followed by the Italian Parsley sauce/thick dressing put over and around. Pull apart Feta and put this on next, then the Ciabatta Croutons. Then put the diced onion on followed by the Sundried Tomato mixture to taste. and finally add the Pinenuts.

Done! Enjoy!