Silverbeet, golden kumara, plum and walnut salad

Name: Silverbeet, golden kumara, plum and walnut salad
Yield: 6
Ingredients: 1 kg Golden kumara (Main); 250 g Silverbeet (Main); 300 g Walnut halves (Main); 3 Tbsp Runny honey; 2 Tbsp Grapeseed oil; 4 Tbsp Red wine vinegar; 4 Tbsp Wholegrain mustard; 4 Tbsp Walnut oil, alternatively use olive oil; 2 Plums, thinly sliced, you will probably need more, according to taste and depending upon their sweetness (Main)

for 6 people

Herald on Sunday

By Grant Allen

I had this at a friend's house a few weeks ago. The original recipe came from Cuisine magazine and used baby spinach instead of silverbeet. I am always trying to find ways to include silverbeet. It flourishes in the garden but is often treated as the poor cousin of the patch.

This is a big, wonderful, full-flavoured dish. It would be good to serve with a simple roast of chicken or pork. You probably wouldn't need to offer anything else as you are getting your greens and carbs from the one plate. This recipe will easily feed 10 as a side dish and leftovers are just as tasty the next day.

Ingredients

1 kg	Golden kumara (Main)
250 g	Silverbeet (Main)
300 g	Walnut halves (Main)
3 Tbsp	Runny honey
2 Tbsp	Grapeseed oil
4 Tbsp	Red wine vinegar
4 Tbsp	Wholegrain mustard
4 Tbsp	Walnut oil, alternatively use olive oil
2	Plums, thinly sliced, you will probably need more, according to taste and depending upon their sweetness (Main)

Directions

Peel kumara. Cut into bite-sized chunks, season well and roast with some olive oil. Keep warm.
Tear the leaves from the stalks of the silverbeet. Wilt in a little olive oil and water. Drain the leaves and keep warm.
Caramelise 300g of walnut halves. Heat honey and grapeseed oil (or some other light oil) in a pan. Mix in the walnuts and gently combine all together until the nuts are sticky and lightly coloured.
Mix red wine vinegar and mustard with walnut oil, if you have it. If you don't have walnut oil, use olive.
Make a base of the silverbeet, arrange the roasted kumara over this and scatter the sliced plums. Top with the caramelised walnuts and dress with the above dressing.