Red dawn kumara and fennel salad
( SERVES 4 )
- Preheat the oven to 200C.
- Peel and cut the kumara into 2cm cubes. Place in a roasting pan with the olive oil and season with freshly ground black pepper and flaky sea salt. Toss to coat evenly. Bake for 8 minutes, add the capsicum and continue roasting for 5 minutes or until the kumara is tender. Cool.
- Place in a salad bowl and add the remaining ingredients. Serve at room temperature.
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