1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Place the diced sweet potato (400g) onto the tray.

Dressing:

1. Add the olive oil (40g), balsamic vinegar (20g), wholegrain mustard (1 tsp), honey (25g), salt (1/2 tsp) and pepper (1/2 tsp) to the bowl. Blitz Speed 9 / 10 seconds.
2. Pour half of the dressing over the sweet potato and stir to cover well.
3. Bake for 30 minutes.
4. Place the remaining dressing into a jar in the fridge to develop flavours.
5. Once the sweet potato is cooked, remove from oven and allow to cool completely.

Salad:

1. Cut the pomegranate (1) in half horizontally along its equator (i.e. don’t cut through the spiky bit at the top, cut the opposite way along the middle). Spread your fingers and lay the cut side of the pomegranate on your fingers. Have a bowl in front of you and, with a wooden spoon, bash the arils from the pomegranate into the bowl. You need to bash hard, and you may need to manually remove some. Take out any pieces of pith that fall into the bowl. Do this for the other side too.
2.  Combine the pomegranate arils, cooked sweet potato, rocket leaves (120g), sliced red onion (1/2), toasted walnuts (80g) and crumbled feta (60g) in a large bowl. Mix to combine well.
3.  Shake the jar of dressing and pour over the salad. Mix to combine well.
4. Serve or allow to sit for several hours to develop flavours.
5. Enjoy!