Asparagus, Kumara, Walnut and Parmesan Salad

This is another of the current Retreat favourites, with all credit to Nadia Lim. It doesn’t matter if it is Summer or Winter, this is a great dish that can be served warm or cold. Enjoy :)

PREP TIME: 20 min COOK TIME: 40 min SERVES: 4


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


2 teaspoons wholegrain mustard    

2 teaspoons liquid honey  

 1 tablespoon olive oil       

Reserved Red wine vinegar from pickled onions 


1          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.

2          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.

3          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.

4          Mix all dressing ingredients together.

5          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.