Asparagus, Kumara, Walnut and Parmesan Salad
Prep time: 20 min
Cook time: 40 min
Serves: 4
Ingredients
3 medium kumara – peeled and cut into 2 cm chunks
Salt and pepper
Olive Oil
4 tablespoons red wine vinegar
1 teaspoon Splenda
1/2 red onion, thinly sliced
250g asparagus (or green beans if not in season), trimmed to halves
1/4 cup flat-leaf parsley, chopped
1/2 cup (1 small packet) lightly toasted walnuts, chopped
1 x 100g bag shaved parmesan
Dressing:
2 teaspoons wholegrain mustard
2 teaspoons liquid honey
1 tablespoon olive oil
Reserved Red wine vinegar from pickled onions
Directions
Preheat oven to 2oo•c. Line an oven tray with baking paper. Toss kumara with a good drizzle of olive oil on prepared tray, season with salt and pepper, and roast for about 30 minutes or until golden and tender.
In a bowl, mix red wine vinegar and Splenda together and add red onion. Leave to marinate for about 15 minutes. Drain, reserving vinegar for the dressing.
Place asparagus in a pot or heatproof dish or bowl, and pour over boiling water to cover. Leave to stand for 5-10 minutes until asparagus is lightly cooked through (but still crunchy). Drain and place in a bowl of iced water to quickly cool (this helps to retain its bright green colour) then drain again.
Mix all dressing ingredients together.
Toss roast kumara, asparagus, parsley, toasted walnuts, and half of dressing, pickled red onion and parmesan together. Scatter over remaining pickled red onion and parmesan, and drizzle with remaining dressing.