Red dawn kumara and fennel salad

Ingredients

500 g	Red dawn kumara (Main)
3 Tbsp	Olive oil
1 tsp	Fennel seeds (Main)
1 large	Red capsicum, seeded and cubed (Main)
1 large	Orange, peeled and cubed
1 large	Avocado, stoned, peeled and cubed (Main)
¼ cup	Chopped parsley
¼ cup	Vinaigrette, good quality, or use your favourite salad dressing; use up to ½ cup

Directions

1. Preheat the oven to 200C.
2. Peel and cut the kumara into 2cm cubes. Place in a roasting pan with the olive oil and season with freshly ground black pepper and flaky sea salt. Toss to coat evenly. Bake for 8 minutes, add the capsicum and continue roasting for 5 minutes or until the kumara is tender. Cool.
3. Place in a salad bowl and add the remaining ingredients. Serve at room temperature.

More kumara recipes from Jan

• Cheesy stuffed kumara
• Blue kumara soup