Kumara and orange salad

Ingredients

1 kg	Kumara (Main)
1	Red onion
2	Oranges
2 Tbsp	White wine vinegar
2 Tbsp	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper

Directions

1. Cook whole kumara in boiling, salted water for 10 minutes or until tender. Drain well and set aside to cool. When cold, cut kumara in thick rings and place in a large bowl.
2. Remove zest from oranges in strips (using a citrus zester) and reserve. Cut the peel from the oranges and discard, then cut the flesh into segments, reserving any orange juice.
3. Add red onion(sliced into rings), orange segments, juice and zest to the kumara. Drizzle with vinegar and olive oil and season with salt and pepper. Toss well and serve.