Roasted Kumara Salad with Pine Nuts
Prep time: 20 minutes
Cook time: 35 minutes
Serves: 6 as side dish
INGREDIENTS
2 medium-sized orange kumara (or 1 large one)
400g baby potatoes
2 tbsp olive oil
¼ tsp salt
¼ tsp cracked black pepper
70g FreshLife Pine Nuts
200g feta
150g baby spinach leaves
Orange Balsamic Dressing
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp fresh orange juice
1 tsp honey
1 tsp Dijon mustard
¼ tsp salt
¼ tsp cracked black pepper
METHOD
Preheat the oven to 180°C and line a large baking sheet with parchment paper.
Peel the kumara and cut into 3cm chunks. Wash the baby potatoes. Leave the smallest ones whole (around 2cm). Cut any larger ones in half or quarters so all potato pieces are uniform in size.
Place kumara and potatoes in a large bowl with the olive oil, salt, and pepper, and stir to coat evenly.
Spread them in a single layer on a baking sheet lined with parchment paper and roast for 15 minutes. Give them a stir and cook for another 10-15 minutes until tender and slightly golden. Remove from the oven and cool slightly.
While the vegetables are roasting, place the pine nuts in a dry frying pan over medium-low heat. Cook, stirring constantly, for 3–5 minutes until they are golden brown and fragrant. Immediately transfer them to a plate to cool.
Whisk all the dressing ingredients together in a small bowl until emulsified.
In a large bowl, combine the baby spinach and toasted pine nuts. Crumble the feta directly into the bowl and toss gently.
Add the slightly cooled kumara and potatoes to the bowl. Give the dressing one final whisk, pour it over the salad, and toss gently to combine.