Roast Kumara Salad with Mint & Honey Dressing - Cuisine Magazine - From New Zealand to the World
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
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Ingredients
- 1 red onion, thinly sliced
- 1.5kg golden kumara, scrubbed, cut into 3cm cubes
- 2 tablespoons olive oil
- 4 spring onions, white and green parts sliced diagonally
- 1⁄3 cup coriander leaves
- 150g spinach leaves
- 150g golden sultanas
- a handful of mint leaves, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon runny honey
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon mild curry powder
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
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