Golden Kumara Salad

by Jan Gardner


500gm golden kumara
150gm rocket
1 dozen halved kalamata olives
2 tablespoon capers
75gm feta
1/2 bunch chopped parsley
1/4 cup toasted walnuts
Balsamic dressing


Heat the oven to 200. Chop kumara into 2 cm cubes. Place on a baking tray and drizzle with olive oil, salt and pepper. Bake until tender and then allow to cool. In a separate bowl place rocket, feta, olives and capers. Add the kumara and toss well. Sprinkle over dressing and then arrange on a platter. Scatter the chopped, roasted walnuts and parsley on top and serve.

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