ROAST KUMARA SALAD WITH MINT & HONEY DRESSING
SERVES 8 / PREPARATION 15 MINUTES PLUS COOLING TIME / COOKING 20 MINUTES
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
1 red onion, thinly sliced 1.5kg golden kumara, scrubbed, cut into 3cm cubes 2 tablespoons olive oil 4 spring onions, white and green parts sliced diagonally ⅓ cup coriander leaves 150g spinach leaves 150g golden sultanas a handful of mint leaves, finely chopped 1 clove garlic, finely chopped 1 tablespoon runny honey ½ teaspoon Dijon mustard ½ teaspoon mild curry powder 2 tablespoons red wine vinegar 6 tablespoons extra virgin olive oil
Preheat the oven to 180℃.
Put the red onion in a bowl and cover with cold water. Set aside.
Toss the kumara with the olive oil and season with salt and freshly ground black pepper. Arrange on an oven tray in a single layer then roast for 20 minutes or until tender and crisp around the outsides. Remove from the oven and set aside to cool. Drain the onion and toss together with the spring onions and coriander.
Put the spinach leaves on a platter then top with the kumara and onion mixture. Sprinkle with the sultanas.
Put the mint, garlic, honey, mustard, curry powder, vinegar and extra virgin olive oil in a small bowl. Whisk to combine then drizzle over the salad and serve immediately.