Eating In

1kg sweet potatoes, peeled and cut lengthways into quarters
165g French beans
100g feta cheese
1 red chilli, sliced
1 red pepper, chopped
½ red onion, finely sliced
1tsp. smoked paprika
handful flat-leaf parsley, chopped
1 sprig of thyme (or ½ tsp. dried)
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp. runny honey
Olive oil
Heat the oven to gas 7/220°C/425°F. Mix the sweet potato, chilli and red pepper with the smoked paprika, the thyme and about 1 – 2 tbsps olive oil and roast for about 30 minutes, or until tender. Boil or steam the beans until just tender. Drain and refresh under cold water. Transfer the beans to a platter. Add the sweet potato mixture and the red onion. Whisk together a dressing of red wine vinegar, Dijon mustard, honey, 1½ tbsp olive oil and salt and pepper. Pour the dressing over the salad. Crumble over the feta cheese and sprinkle with parsley.