Kumara salad

1kg red kumara, scrubbed and
chopped into 2cm pieces
2 tablespoons olive oil
4 rashers streaky bacon
2 teaspoons each: liquid honey,
Dijon mustard
1 tablespoon white wine vinegar
1/2 cup extra virgin olive oil
4 spring onions, sliced

Preheat the oven to 200°C. Toss the kumara in the olive oil and place in a single layer in a roasting dish. Cook for 30-40 minutes until kumara is golden and tender.

Meanwhile, heat a small frying pan over high heat and cook bacon until crisp. Remove from heat and chop into small pieces.

Place the honey, mustard and vinegar in a small bowl and whisk to combine. Add the olive oil in a slow, steady stream while continuing to whisk.

Toss the kumara, bacon and spring onion together on a platter and drizzle over the dressing.

Serves 4-6 as a side dish.

TIP: This tasty salad is easily made hours ahead of time and is great for casual lunches and dinners, served with barbecued or grilled meats.