Peel the sweet potatoes, slice them into 1.5 cm thick cubes. Divide them over a baking tray lined with baking paper and sprinkle with 2 tablespoons of olive oil. Season with salt and pepper to taste and bake in the oven for about 20 minutes until tender. Leave to cool slightly.
Heat a non-stick frying pan and toast the pine nuts until golden brown in about 3 minutes. Cool them on a plate.
Fix the cactus figs to the chopping board using a fork. Cut both ends off the fruit. Score lengthwise into the skin. Remove the skin with a fork. Thinly slice the flesh. Halve the cherry tomatoes.
Combine the rest of the olive oil with the balsamic vinegar, mustard and honey to make a dressing. Season with salt and pepper.
Arrange the rocket and lollo rosso on a plate. Divide the sweet potato, cactus figs and cherry tomatoes over the salad. Crumble the goat's cheese over the top, drizzle with the dressing and scatter over the pine nuts.
