Ingredients
500gm golden kumara
150gm rocket
1 dozen halved kalamata olives
2 tablespoon capers
75gm feta
1/2 bunch chopped parsley
1/4 cup toasted walnuts
Balsamic dressing
Golden Kumara Salad
by Jan GardnerDirections
Heat the oven to 200. Chop kumara into 2 cm cubes. Place on a baking tray and drizzle with olive oil, salt and pepper. Bake until tender and then allow to cool. In a separate bowl place rocket, feta, olives and capers. Add the kumara and toss well. Sprinkle over dressing and then arrange on a platter. Scatter the chopped, roasted walnuts and parsley on top and serve.
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
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