MAPLE ROASTED KUMARA AND SPINACH SALAD WITH FRESH GINGER AND SEEDS
Prep time: 20 minutes
Cook time: 25 minutes
Preheat the oven to fan bake 170ºC. Peel the kumara and cut into 2cm cubes. Combine the kumara in a large bowl with the rest of the ingredients except the spinach and dukkah. Toss to ensure everything is well coated.
Spread the kumara mixture onto a lined oven tray and bake for approximately 25 minutes or until the kumara can be cut easily with a butter knife and has a nice caramelized colour.
While the kumara is cooking wash the baby spinach and place it in a large bowl. When the kumara is ready, remove from the oven and combine it with the spinach. Toss the salad carefully to ensure the kumara doesn’t break up and the spinach just starts to wilt. Place salad on a serving plate and sprinkle over the dukkah.