Maple Roasted Kumera Spinach Salad
Ingredients
2 large golden kumera
1/2 cup pumpkin seeds
2 Tbsp extra virgin olive oil
2 Tbsp pure maple syrup
1 Tbsp fresh ginger, grated
1/2 tsp cinnamon
salt & pepper to taste
120g baby spinach, washed
Instructions
Preheat the oven to fan bake 170ºC. Peel the kumera and cut into 2cm cubes. Combine the kumera in a large bowl with the rest of the ingredients except the spinach and dukkah. Toss to ensure everything is well coated.
Spread the kumera mixture onto a lined oven tray and bake for approximately 25 minutes or until the kumera can be cut easily with a butter knife and has a nice caramelised colour.
While the kumera is cooking wash the baby spinach and place in a large bowl. When the kumera is ready, remove from the oven and combine with the spinach. Toss the salad carefully to ensure the kumera doesn’t break up and the spinach just starts to wilt. Place salad on a serving plate.
