Gold kumara with cranberries salad

4-5 medium gold kumara (700g)
2 tbsp boiling water
1/4 cup craisins or currants
1/4 cup red wine vinegar
2 tbsp brown sugar
2 tbsp olive oil
2 spring onions, finely sliced
2 tbsp toasted pinenuts

Pour the boiling water over the craisins, allow to stand while the kumara cooks. Peel the kumara and cut into chunks, boil for 15-20 minutes or until softened. Drain. Add the oil, vinegar and sugar to the water and craisins. Mix until the sugar is completely dissolved. Place the kumara, spring onions and pinenuts in a bowl. Pour the cranberry dressing over and turn gently. Serve either warm or cold.

Serves 4.