Sweet Potato Stamppot with Greek-Style Cheese

Slice the onion into half rings and the Romano pepper into strips. In an oven dish, combine the cherry tomatoes with the Romano pepper and the balsamic vinegar, along with half each of the onion and olive oil. Season with salt and pepper, then roast in the oven for 15 - 17 minutes, tossing halfway. Heat a clean frying pan over high heat and toast the pecans until evenly browned, then remove and set aside.

In a bowl, combine the extra virgin olive oil with the Italian seasoning. Dice the Greek-style cheese into 1cm cubes, then transfer to the bowl and toss well to coat with the oil. Set aside until serving. Heat the rest of the olive oil in the same frying pan over medium heat. Fry the rest of the onion for 6 – 8 minutes, seasoning with salt and pepper.

Mash the potatoes and sweet potatoes with a splash of milk or the reserved stock. Stir in the mustard and season to taste with salt and pepper.

Stir the onion and half of the Greek-style cheese into the mash. If preferred, briefly heat the pan so as to allow the cheese to melt. Add the roasted vegetables and the lettuce, then mix well to combine.