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Kumara, a New Zealand favorite, resembles a sweet potato or yam
Serves 4 to 6
Roasted Kumara
2 kumara
Salt and pepper to taste
2 tablespoons olive oil
Salad
6 ounces baby spinach
2 oranges
6 nasturtium petals (optional)
Dressing
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons dill weed
Peel and cut the kumara into bite sized cubes. Toss in 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 15 minutes at 400°F.
Mix the mustard, lemon juice, and zest for the dressing. Add the olive oil a tablespoon at a time, whisking between each spoonful. Add finely chopped dill weed. Season to taste with salt and pepper.
Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
Put the spinach is a large bowl. Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot. Add the dressing and orange segments and toss through. Serve slightly warm on a large plate and decorate with nasturtium flowers.
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