Wilted Spinach Salad With Roasted Kumara (Sweet Potato)

Ingredients

Roasted Kumara

• 2 sweet potatoes (kumara)
• salt
• pepper
• 2 tablespoons olive oil

Salad

• 130 g baby spinach
• 2 oranges
• 6 nasturtium petals (optional)

Dressing

• 2 teaspoons coarse grain mustard
• 1/2 lemon (zest and juice)
• salt
• pepper
• 1/4 cup olive oil
• 3 tablespoons dill weed

Directions

1. 1

   Peel and cut the kumara into bite sized cubes.

2. 2

   Toss in 2 tablespoons of olive oil and season with salt and pepper.

3. 3

   Bake in the oven for 15 minutes at 200C/400°F.

4. 4

   Mix the mustard, lemon juice, and zest for the dressing.

5. 5

   Add the olive oil a tablespoon at a time, whisking between each spoonful.

6. 6

   Add finely chopped dill.

7. 7

   Season to taste with salt and pepper.

8. 8

   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.

9. 9

   Put the spinach is a large bowl.

10. 10

    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.

11. 11

    Add the dressing and orange segments and toss through.

12. 12

    Serve slightly warm on a large plate and decorate with nasturtium flowers.