For the salad:
For the dressing:
Toss the sweet potato pieces and the peppers in the olive oil. Pop the coated vegetables onto a large baking tray and sprinkle over the cumin seeds and a little salt. Bake in a 200C oven for approximately 20 minutes. When the peppers and potatoes are starting to brown and the potato softens, remove from the oven to cool slightly in a wide serving bowl or platter.
Zest and juice the half lime; juice the satsuma.
Whisk the dressing ingredients.
Toss the dressing through the vegetables, gently adding in the beans, leaves, red onion and fresh oregano leaves just before serving.
You may prepare this up to one day ahead, adding the leaves just before serving. Add a cupped handful your favourite cooked grains for a more substantial salad – bulgur wheat, wholemeal couscous or quinoa are all good. This is a great salad to have with grilled fish or chicken.