Peel and dice the sweet potato into about 1 inch (2.5 cm) cubes. Slice the bell pepper in half from top to bottom and remove the seeds and stem.

Place the pepper cut side down on a baking sheet along with the sweet potato cubes. Drizzle over about a tablespoon of oil, and sprinkle with about ½ teaspoon of salt and a few grinds of pepper. Toss to coat in oil.

Place in the oven and turn it on to 425 F (220 C). (Note: I don’t bother preheating the oven when roasting). Roast the veggies, tossing the sweet potatoes once, until tender and beginning to turn golden - about 30 minutes.

Remove the pan and allow the pepper to cool enough to touch, then peel the skin off and dice.

Meanwhile, drain and rinse the lentils, chop the onion and remove the seeds from half the pomegranate.

Place the leafy greens in a large bowl and top with the lentils, sweet potato, bell pepper, onion and pomegranate.

Drizzle over olive oil and balsamic vinegar to taste, sprinkle with salt and pepper. Toss to combine then serve.