Set the oven at 180ºC
Prick the sweet potatoes with a fork or knife
Place on tray and bake for 45mins – 1hr depending on size
While they are cooking, cut the tomatoes into ¼ and toast the pumpkin seeds
In a heavy based frying pan over a high heat pour the seeds into the hot pan and cook until they start to pop.
When they have finished popping, pour into a dish and allow to cool
Place the salad into a bowl toss with a good glug of extra virgin olive oil and sprinkle with sea salt and pepper.
Transfer to two serving plates and scatter the tomatoes, remove the sweet potatoes from the oven and slice in half lengthways
Pour the dressing onto the potato and sprinkle with toasted pumpkin seeds