1. Preheat the oven to 200c.

2. Cut the sweet potato into thick wedges (approx. 2cm thick) and place on a baking tray. Cut the onion into similar sized wedges and add to the baking tray with the sweet potato.

3. Cut the zucchini into thick wedges similar in size and set aside.

4. Season the sweet potato wedges and onion with salt and pepper then toss in half of the Extra Virgin Olive Oil. Place in the oven to bake for 40 – 50 minutes.

5. After 20 minutes of baking, remove the tray with the sweet potato wedges and add the zucchini wedges. Toss with a little more Extra Virgin Olive Oil and seasoning. Place back in the oven.

6. After 30 minutes, remove the tray again and add the truss tomatoes and toss with remaining Extra Virgin Olive Oil. Place tray back in the oven. The vegetables are done when the sweet potato and onion are starting to golden and are cooked through and the tomatoes and zucchini are softened.

7. In the interim, make the balsamic dressing by placing the balsamic vinegar and rapadura sugar in a small saucepan and bringing to the boil then turning to a low simmer. Watch it carefully and stir frequently for 2 minutes and allow the balsamic to reduce to a consistency a little thinner than honey. Turn of the heat and set aside to cool. The reduction will thicken up after it cools.
8. Once the balsamic reduction has cooled down, add the olive leaf extract and stir through. This will help loosen the dressing again. Set aside.

9. Remove the vegetables from the baking tray and add to a large salad bowl with all the baking tray juices. Add the chopped parsley and toss through. Season and add a little more Extra Virgin Olive Oil to dress.

10. To serve, divide the salad between plates, shave over the hard goat’s cheese and finish with spooning over the balsamic reduction.

Note: Lovely served with salmon or lamb.