1/2 teaspoon sea salt
1 large avocado
1 tablespoon oil
1/4 cup almonds
1/4 teaspoon sea salt, extra
2 oranges, peeled and segmented, juices reserved
1 spring onion, finely sliced
100g baby spinach leaves
1/4 cup each: olive oil, orange juice
1 teaspoon each: grated fresh ginger, lemon juice
Preheat the oven to 180°C and line a baking tray with baking paper.
Arrange the kumara slices in a single layer on the tray, spray with the oil and sprinkle over the sea salt. Cook the kumara in the preheated oven for 8 minutes then turn the slices over and cook for a further 8-10 minutes until golden and tender. Set the kumara aside to cool.
Meanwhile, slice the avocado and spoon over any orange juice reserved from segmenting the oranges. Heat the oil in a small frypan and add the almonds. Toss for 2-3 minutes until the almonds are toasted and golden. Remove from the pan and sprinkle with the sea salt. Combine the dressing ingredients in a jar and shake well.
Arrange the spinach leaves on a serving plate. Layer the cooled kumara slices, avocado slices and orange segments on top of the spinach, mixing the spring onion through as you go. Drizzle over the dressing and sprinkle with the salted almonds to serve.
Made in 25 minutes
If you like your creamy juices a little more saucy, thicken the stock with 2 teaspoons of corn flour, mixed with 2 tablespoons water and add the mixture before the coconut cream.