Crunchy Quinoa, Goats' Cheese & Prosciutto Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Rinse your quinoa in a sieve under cold running water

Add the quinoa to a large pot with plenty of boiled water and your vegetable stock mix and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the water has absorbed and the quinoa is tender

While the quinoa is cooking, peel and chop your sweet potato[es] into rounds

Peel and chop your red onion[s] into wedges

Line a baking tray (or two!) with baking paper

Add the sweet potato rounds and onion wedges to the baking tray[s] with a drizzle of olive oil

Put the tray[s] in the oven for an initial 10 min or until everything's slightly softened

Meanwhile, combine your balsamic vinegar with 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and half your balsamic sun-dried tomato paste (you'll use the rest later!)

Season with a crack of black pepper and a pinch of sugar – this is your sun-dried tomato & balsamic dressing

Peel and finely chop (or grate) your garlic

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Once the quinoa is cooked, remove the pot from the heat and stir through the remaining sun-dried tomato paste and chopped garlic – this is your sun-dried tomato & balsamic quinoa

Once the sweet potato and onion have had an initial 10 min, remove the tray[s] from the oven and push the veg to one side

Add the sun-dried tomato & balsamic quinoa to the other side and spread it out evenly

Return the tray[s] to the oven for 15 min or until the veg is completely tender and the quinoa is crunchy – this is your roasted veg & crunchy quinoa

While everything's in the oven, tear your sliced prosciutto into strips

Crumble your goats' cheese into bite-sized pieces