Roast kumara asparagus and parmesan salad

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Ingredients

• One large kumara, chopped up

• Drizzle of olive oil

• 2 Tbsp red wine vinegar

• 2 tsp coconut sugar

• 1/2 red onion, thinly sliced

• Bunch of asparagus, trimmed

• 1/2 C walnuts, chopped roughly and toasted lightly

• 1/4 C shaved parmesan

• 1/4 C parsley chopped

• Salt & pepper

• Dressing: 2 Tbsp wholegrain mustard, 2 Tbsp liquid honey, 2 Tbsp olive oil, reserved red wine vinegar (from the pickled onion mix)

Directions

Preheat oven to 200 degrees. Line a roasting tray and drizzle kumara pieces with olive oil, season and roast until tender. In a bowl mix vinegar & sugar together, add re d onion and leave to marinate for approx 15 mins. Drain, keep the liquid for the dressing. Place asparagus in a pot of hot water and lightly cook through (still a bit crunchy) then pop into a bowl of icy cold water (helps keep it’s bright green colour) then drain. Mix all dressing ingredients together. Toss roast kumara, asparagus, parsley, walnuts and half the dressing, half the pickled red onion and half the parmesan together. Pop it onto a large plate ready to serve. Scatter remaining over top to make it look pretty. Season. Serves 2 as a main or 4 as a side.

Yum! Sarah X