Roast Kumara Salad with Honey Mustard Dressing


4 large Kumara
2 small red onions peeled and cut into wedges
Olive oil
Salt & pepper
2 Oranges  
6 rashers of streaky bacon
2 fennel bulbs


¼ cup olive oil   
2 Tblspns of white vinegar
2 Tblspns orange juice
1 Tblspn Sweetree honey
2 tsp wholegrain mustard 
Zest of 1 orange


Wash and scrub the kumara before cutting them into even size chunks.  I like to use a variety of kumara for a range of colour.  Place Kumara and onions into a roasting pan, drizzle with oil and season with salt and pepper before roasting for approximately 30 minutes at 180 degreeC.

Zest one orange before peeling them and cutting into segments.  Place the chopped bacon, orange and fennel into a roasting dish.  Then combine all the dressing ingredients together.  Drizzle half the dressing over the orange and fennel before roasting for 15 minutes, or until the bacon is crispy.

Finally combine the Kumara and onion with the orange, fennel and bacon.  Mix through the remaining dressing and serve warm or at room temperature.

Created by Chef - Vicki Ravlich-Horan (Nourish Magazine & Feast Cooking School)

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