Ingredients
1/2 cup Chelsea Honey Maple Syrup
1/4 cup olive oil
1/2 teaspoon each: five-spice powder, ground cardamom
3-4 cups diced golden kumara
1 red onion, peeled and cut into wedges
100g baby green lettuce leaves
1/2 cucumber, diced
200g packet of blanched sugar snap peas
2 oranges, peeled and segmented
2 sprigs of fresh mint leaves
For the dressing:
1/4 cup Chelsea Honey Maple Flavoured Syrup
2 tablespoons each: olive oil, lemon juice
1 tablespoon fresh chopped Italian parsley
Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C. Combine the honey maple syrup, oil and spices and toss the mixture through the diced kumara and red onion wedges.
2. Place the diced kumara and onion wedges in a baking paper-lined, shallow ovenproof dish and roast them in the preheated oven for 15-20 minutes until the kumara is tender, golden and glazed. Set aside the vegetables to cool for 10 minutes.
3. Arrange the baby green lettuce leaves, diced cucumber and blanched sugar snap peas on a platter. Combine the dressing ingredients.
4. Top the salad with the warm kumara and onion wedges, fresh orange segments and mint leaves. Mix all ingredients for the dressing together. Drizzle the dressing over the salad to serve.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 14 people added this to their Favourite Recipes.
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