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
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.