Kūmara & Orange Salad

This is by far my favourite salad! Easy enough to whip up on a week night or for a picnic, fancy enough to make for special occasion, and perfect for making a big batch on Sunday for week day lunches!

Ingredients:

3 large kūmara (traditional red kūmara is best, but a mixture of orange, gold and purple also works well. I find using orange kūmara too soft by itself)

Olive oil

1 Tbs Ground cumin

Salt / garlic salt

2 oranges

Baby spinach or other greens

Dressing: Olive oil, lemon or orange juice, 1/2 tsp wholegrain or dijon mustard. Just mix with a fork to combine/emulsify.

Optional:

Toasted walnuts or pumpkin seeds, orange zest, toasted cumin seeds, fresh mint

Directions:

Preheat oven to 200 degrees celsius on fan bake

1. Dice kumara into small cubes, spread onto a baking tray and coat generously in olive oil, cumin and salt. Cook for approximately 40 minutes until golden.

2. Dice oranges into small cubes and toss with kumara once cooled. Add greens and dressing when you're ready to serve.

3. For a slightly fancier salad, add optional extras above if you have them on hand!

Enjoy!