Wash chop and roast sweet potato with a little olive oil, thyme and roughly crush garlic cloves. Wash, chop and roast beetroot with a little olive oil and balsamic vinegar. (Roast both separately!) Blanch edamame, de-pod and toss in a olive oil, dash of white wine vinegar and chopped mint leaves. Once root veg are roasted, chop the roasted garlic and add to edamame then toss with sweet potato and crumbled feta. Add beetroot, gently toss and serve. Sprinkle over roasted pumpkin and sunflower seeds.