3-4 medium kumara
4 rashers of bacon
2 spring onions
2 sticks celery
1/4 cup chopped parsley
1/4 cup mayonnaise
salt and pepper
Wash the kumara and cook in jackets in boiling, salted water until just tender.
Peel and cut into 2x2cm cubes (leave skin on if you prefer).
While the kumara is cooking, de-rind the bacon and fry until crisp, cool and crumble.
Peel oranges and remove all the pith, cut into segments.
Wash and finely slice the spring onion and celery.
Combine all the ingredients in a large salad bowl, 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.