I had this at a friend's house a few weeks ago. The original recipe came from Cuisine magazine and used baby spinach instead of silverbeet. I am always trying to find ways to include silverbeet (that could be another column). It flourishes in the garden but is often treated as the poor cousin of the patch.
1 Peel 1kg of golden kumara. Cut into bite-sized chunks, season well and roast with some olive oil. Keep warm.
2 Tear the leaves from the stalks of around 250g of silverbeet. Wilt in a little olive oil and water. Drain the leaves and keep warm.
3 Caramelise 300g of walnut halves. Heat 3tbsp of liquid honey and 2tbsp of grape seed oil (or some other light oil) in a pan. Mix in the walnuts and gently combine all together until the nuts are sticky and lightly coloured.
4 Mix 4tbsp of red wine vinegar and 4tsp of grain mustard with 4tbsp of walnut oil, if you have it. If you don't have walnut oil, use olive.