This delicious summer salad combines some of my very favourite ingredients - with an abundance of rocket in the garden and a penchant for toasted walnuts I'm making the most of the asparagus season while it lasts..
500g kumara - cut into chunks
Extra virgin olive oil
2 T red wine vinegar
2 teaspoons honey
250g asparagus, trimmed
a handful of rocket leaves
1/3 cup toasted walnuts
1/4 cup shaved parmesan
Honey Mustard Dressing:
2 teaspoons wholegrain mustard
2 teaspoons liquid honey
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1. Preheat oven to 200C, combine kumara, olive oil, salt & pepper & roast until golden brown.
2. Mix together red onion, red wine vinegar & honey & marinate for 20 minutes. Drain & reserve vinegar for dressing.
3. Steam asparagus until lightly cooked, then flush with cold water (this helps it to retain its wonderful green colour). Drain.
4. Mix all dressing ingredients together and combine with kumara, asparagus, rocket, walnuts, red onion & parmesan. Delicious!