Roast kumara and orange salad

Ingredients

  • 2 tablespoons light olive oil
  • 2 tablespoons honey
  • zest of half an orange
  • 1/2 teaspoon chilli flakes (optional)
  • 4-6 kumara, scrubbed then cut into even pieces
  • 130g mesclun lettuce
  • 2-3 oranges, segmented
  • 2-3 spring onions, sliced
  • 3 tablespoons fresh mint, chopped

Method

  1. Place oil, honey, orange zest and chilli flakes into a plastic bag
  2. Add kumara, and toss well
  3. Tip onto an oven tray lined with baking paper; season well
  4. Bake at 200C for 15-20 minutes, until golden brown
  5. Pile mesclun on a platter, then top with kumara, orange pieces, spring onions and mint

Notes

Can serve with citrus mayonnaise: mix 4 tablespoons mayonnaise, 4 tablespoons sour cream, and 3-4 tablespoons orange juice; refrigerate until ready to serve.