With red kumara on special this week, I thought I'd share this recipe I kept from The Press a couple of years ago. I have a ring-binder filled with all sorts of cuttings which I love poring over. This salad can be easily adapted to vegetarian or vegan by substituting the honey for maple syrup and omitting the bacon.
4 red kumara, peeled or skin on - up to you
2 peeled red onions, cut into wedges
Half cup olive oil
4-6 rashers bacon, cut into bite-size pieces (omit for vegetarian/vegan)
Handful of toasted pine nuts
Quarter cup olive oil
2 Tbsp white vinegar
2 Tbsp orange juice
1 Tbsp liquid honey (or maple syrup if vegan)
2 tsp wholegrain mustard
Zest from one orange
Heat oven to 180 degrees. Cut the kumara into smallish, even chunks. Place in a roasting dish with the onions, oil, and sea salt and toss to coat. Roast until kumara is tender - 20-30 mins.
Grate the zest from one of the oranges and reserve for the dressing, then peel both oranges, removing all pith, and cut into wedges. Place the bacon and oranges in a roasting dish.
Combine dressing ingredients and spoon half over the bacon mixture. Roast for 15 mins until the bacon is crispy.
Toss roasted kumara with bacon mixture and drizzle over the remaining dressing. Add the pine nuts on top and serve warm or at room temperature.
I hope you enjoy this. It keeps for a couple of days in a covered container in the fridge and makes great lunch leftovers!