ROASTED KUMARA SALAD WITH BEETS & BEANS
Ready in 45 mins Serves 4-6 2 large kumara, peeled and cut into 2cm chunks 3 Tbsp extra virgin olive oil Salt and ground black pepper, to taste 2 large beetroot, peeled and cut into 2cm chunks 400g green beans, trimmed 1 spring onion, green part curled, to garnish Orange and Ginger Dressing ¼ cup orange juice 2 Tbsp olive oil Finely grated zest and juice of 1 lime 1 tsp finely grated ginger 1 tsp honey Salt and ground black pepper, to taste Preheat oven to 200C fanbake. Toss kumara with 2 Tbsp oil, salt and pepper on a roasting tray lined with baking paper. Spread in a single layer and roast until golden and tender (about 40 minutes). Boil beetroot in lightly salted water until tender. Drain well and mix with remaining 1 Tbsp oil. Set aside. Cook green beans in lightly salted water until just tender, cool under very cold water and drain well. To make dressing, shake ingredients together in a jar, ensuring honey is dissolved. When ready to serve, arrange vegetables on a serving platter, top with spring onion curls and drizzle with dressing.