- Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
- Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pine nuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
- Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
- Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.