Preheat the oven to 190°C.

Scrub the sweet potatoes, slice them 1cm thick, then halve each slice to give you wedges – I like to use a crinkle-cut knife for this.

Toss with the Cajun seasoning, 1 tablespoon of olive oil and a small pinch of sea salt.

Arrange in a single layer on your largest roasting tray and roast for 40 minutes, or until golden and cooked through, shaking halfway.

About 10 minutes before the wedges are done, drain the peppers and blitz half in a blender with the soured cream until smooth.

On your largest board, roughly chop the rest of the peppers with the cucumber, tomatoes and lettuce, mixing as you go.

Toss with the dressing and season to perfection.

Crumble over the feta, then serve with the sizzling sweet potato wedges and an extra sprinkling of Cajun seasoning.