Scrub the sweet potatoes clean, place in a roasting tray and bake for 1 hour, or until soft through.
Once done, roughly chop the tomatoes, trim and finely slice the spring onions, then toss it all with 1 tablespoon of extra virgin olive oil and a splash of red wine vinegar.
Taste and season to perfection with sea salt and black pepper.
Tear the soft sweet potatoes between two plates.
Toss the rocket through the tomatoes, then pile on top.
Crumble over the feta, drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.
