Warm Sweet Potato and Roast Tomato Cheese Salad - serves 4

Preparation - 15 minutes, cooking time - 40 minutes

3 large sweet potatoes, cubed
1 garlic bulb, broken into cloves
3 tbsp olive oil
1 tsp cumin seeds
8 fresh basil leaves, shredded
Salt and ground black pepper
4 small vines of cherry tomatoes, each with about 5 tomatoes
3/4 cup strong blue cheese- Gorgonzola or stilton
1 tbsp red wine vinegar

Preheat the oven to 400 F. Toss together the sweet potatoes, garlic, 1 tbsp of the oil, the cumin seeds, basil and some salt and pepper.
Arrange on a baking sheet or shallow roasting tin and cook for 25 minutes. Add the tomato vines, trying to keep them intact-if there is not enough room in the tin, place the tomatoes on a separate baking sheet.
Drizzle over a little more oil and cook for a further 15 minutes until the tomatoes are softened.
Lift off the tomatoes and set aside. Pile the sweet potatoes on to 4 serving plates and scatter over the crumbled blue cheese. Place a tomato wine on top of each and drizzle round a little more oil and a splash of red wine vinegar. Serve warm.