2 tablespoons olive oil
1 tablespoon each: honey, wholegrain mustard
2-3 sprigs fresh thyme, leaves only
1 tablespoon olive oil, extra
6 rashers rindless eye bacon, sliced into batons
1 cup walnut halves or pieces
1/2 cup pumpkin seeds
1 orange, sliced flesh
2-3 cups baby spinach leaves or winter greens mix
Orange mustard dressing¼ cup olive oil
1 teaspoon mustard
1 tablespoon each: orange zest, honey, white vinegar
Preheat the oven to 180ºC. Line a shallow roasting dish with baking paper. Cut the cleaned sweetie kumara into halves or quarters, leaving on the skin, and arrange the pieces in a single layer on the prepared tray.
Combine the oil, honey, mustard and thyme leaves, pour the mixture over the kumara and toss to coat evenly.
Roast the kumara in the preheated oven for 20-30 minutes until it is tender. Set the kumara aside to cool for 5 minutes.
Heat the extra measure of oil in a frypan and cook the bacon batons over a medium heat for 3-4 minutes until they start to crisp up. Add the walnuts and pumpkin seeds and cook until they are lightly toasted. Drain the bacon mixture on paper towels.
Arrange the baby spinach leaves or winter greens on a serving platter and layer with the golden sweetie kumara pieces and the bacon, walnut and seed mixture.
Decorate the salad with the orange slices. Combine the dressing ingredients in a jar and shake well to combine. Spoon the dressing over the salad and serve while the kumara is still warm.