1/2 cup Chelsea Honey Maple Flavoured Syrup
1/4 cup olive oil
1/2 tsp 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 Tbsp each: olive oil, lemon juice
1 Tbsp fresh chopped Italian parsley
Sea salt and freshly ground black pepper

Preheat the oven to 180°C. Combine the syrup, oil and spices and toss the mixture through the diced kumara and red onion wedges.

Place in a baking paper-lined, shallow oven-proof dish and roast for 15-20 minutes until the kumara is tender, golden and glazed. Set aside to cool for 10 minutes.

Arrange the baby green lettuce leaves, diced cucumber and blanched sugar snap peas on a platter. Top with the warm kumara and onion, fresh orange segments and mint leaves.

Mix the dressing ingredients together, drizzle over the salad to serve.