This is an utterly delicious fusion of Italian Panzanella (a bread/tomato/onion salad), with Mexican flavoured sweet potatoes and mushrooms. It involves crisp and juicy croutons, sweet sticky onions and flavoursome roasted sweet potato and mushrooms. It is worth making extra as it is an excellent lunch the following day as the bread stays fairly crispy. You’ll need two large baking trays.

Potato mushroom mix

250g sweet potatoes, peeled, cut into 2cm chunks

1 tbsp chopped chives

2 heaped tsps smoked paprika

½ tbsp thyme/lemon thyme leaves (remove the stalks)

I teasp dried epizote or dried oregano

2 teasp flaky sea salt

3 tbsp extra virgin olive oil

250 mixed mushrooms, cut into 5 cm chunks or kept whole if smaller

Balsamic onions

100g (stale) sourdough, torn into 3cm chunks

2 tbsp water

1 large red onion, peeled and finely sliced into rings

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

½ tbsp thyme/lemon thyme leaves (remove the stalks)

1 tbsp soft brown sugar or agave syrup

Salt and pepper

To serve

2 handfuls of salad leaves (e.g. spinach, rocket, watercress)

Juice of half a lemon

40g feta cheese

· Heat the oven to 200c. Soak the bread in water

· For the potato-mushroom mix, combine the chives, paprika, salt, half of the thyme leaves, epizote/oregano with the olive oil. Put the sweet potatoes in a large baking tray, pour over the paprika oil and mix well. Bake for 20 minutes

· Immediately afterwards, mix the balsamic vinegar, sugar/agave, thyme and olive oil together, adding any water that has not been absorbed by the bread. Coat the bread and onions with this dressing , season well and place in a baking tray on a shelf below the sweet potatoes.

· After 20 minutes have passed, add the mushrooms to the sweet potatoes. Then stir the contents of both baking trays well. Set a timer for 10 minutes. Stir again

· For the last 10 minutes you need to keep an eye on things. The aim is for everything to be caramelised but not burned. You may need to swap the bread/onion tray with the mushroom one.

· When cooked to your liking, empty both baking trays into a large serving bowl. Add the salad leaves, feta and trickle over the lemon juice. Check seasoning again and serve