Toss your sweet potato and courgette in the sweet paprika and 1 tablespoon of oil
Bake in the oven, preheated to 190 degrees centigrade, gas mark 5 for about 30 minutes, shaking half way, or until the potato is tender.
Allow to cool completely, and then keep in the fridge until you are ready to use, up to 4-5 days depending on the temperature of your fridge.
To serve, combine half of the potato and courgette in a bowl with the boiled egg, cut into quarters or half, the spring onion, the rocket and the flax and the pumpkin seeds
Mix the dijon and balsamic together in a jar with a lid or with a whisk. When well combined, add the 3 tablespoons of oil and whisk or shake to combine. Pour over your salad, reserving half to serve with the other half of the potato and courgette.