Kumara and orange salad
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|2 tbsp||White wine vinegar|
|2 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Cook whole kumara in boiling, salted water for 10 minutes or until tender. Drain well and set aside to cool. When cold, cut kumara in thick rings and place in a large bowl.
- Remove zest from oranges in strips (using a citrus zester) and reserve. Cut the peel from the oranges and discard, then cut the flesh into segments, reserving any orange juice.
- Add red onion(sliced into rings), orange segments, juice and zest to the kumara. Drizzle with vinegar and olive oil and season with salt and pepper. Toss well and serve.