Let's make the dressing first: in a food processor, combine together all of the ingredients and blend until smooth and then put aside for now.

Preheat the oven to 450 degrees farenheit.

Get your sweet potato and chop into cube sized pieces. Put on a baking tray and drizzle some olive oil on top, add salt, pepper and some dried rosemary (optional).

At the same time, prepare another baking pan and put the asparagus on it and also drizzle some olive oil and add some salt and pepper.

Here is the tricky part: time co-ordination!

Let the asparagus roast for approximately 10-15 minutes.

Let the sweet potato bake for 12 minutes, toss it and then continue baking for another 12 minutes.

While that is roasting, assemble the romaine lettuce (I like to finely shred mine) or salad leaves and toss with some of the dressing. I will use around 1-2tbsp depending on the size of the salad.

Add the capers, sun-dried tomato, olives into the salad.

Once the sweet potato and asparagus are done, toss them into the salad.

Finally, add the lox on top and ENJOY!