|500 g||Red dawn kumara (Main)|
|3 Tbsp||Olive oil|
|1 tsp||Fennel seeds (Main)|
|1 large||Red capsicum, seeded and cubed (Main)|
|1 large||Orange, peeled and cubed|
|1 large||Avocado, stoned, peeled and cubed (Main)|
|¼ cup||Chopped parsley|
|¼ cup||Vinaigrette, good quality, or use your favourite salad dressing; use up to ½ cup|
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- 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.