1/2 red onion, thinly sliced
2 tsp chopped parsley
2 tsp chopped mint
zest of half a lemon
1 tbsp wine vinegar
1/4 cup oil
salt and pepper to taste
Cook peeled kumara in salted water until tender.
Drain and cube, place in a salad bowl.
Tear apart thinly sliced onion rings and add to kumara.
Peel oranges and remove all white pith.
Cut in half lengthwise and then slice crosswise, add to kumara and onion.
Place parsley, mint, zest, vinegar, oil and seasoning in a screw top jar and shake to combine.
Pour over salad and toss lightly, chill and serve.
Remember you can use a combination of red, gold and orange kumara to add excitement and interest to your kumara salads.