•Preheat the oven to 230°C/450°F/ Gas 8 with a rimmed baking sheet inside

•In a medium bowl, combine the sweet potato, 2 tbsp olive oil, lemon zest, 1/4 tsp salt, pepper, Brussels sprouts, 2 tbsp parmesan cheese, spring onion, and cauliflower and toss to coat

•Spread the vegetable mixture out on the preheated baking sheet and bake for 15-20 minutes, until the vegetables start to brown

•Meanwhile, in a large bowl, whisk the remaining 2 tbsp olive oil, 1/4 tsp salt, and white wine vinegar

•Add the spinach and rocket and toss to coat

•Divide the spinach and rocket among 4 serving plates

•Top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese