Heat the olive oil in a frying pan. Spread the sweet potato cubes in a single layer. Cook until the undersides are lightly browned then flip.
Add the bell pepper strips, habanero, sprinkle with salt and pepper, and stir lightly. Cook until the opposite sides of the cubes sweet potatoes are browned. Transfer to a plate and cool.
Rinse, spin dry and tear the lettuce. Toss with the diced tomatoes and cucumber rings. Add the cooled sweet potatoes, bell pepper and habanero.
Drizzle in your salad dressing. Toss.
Sprinkle in grated Parmesan. Serve.