220g tin pineapple pieces (in juice)
1/2 cup walnut halves
1/2 cup chopped green pepperDressing:
1 tsp lemon rind
1/4 cup pineapple juice
2 tbsp oil
freshly ground black pepper
Scrub the kumara, do not peel. Cut in half and boil for 20-25 minutes or until softened but still firm. Drain, cut into bite-sized chunks. Drain the pineapple, reserving 1/4 cup of the juice. Place the kumara, pineapple, walnuts and green pepper in a bowl. Pour over the dressing and mix well. Serve either warm or chilled.
Blend the lemon rind, reserved pineapple juice, oil and pepper together.