6 small Purple Dawn kumara, peeled
2 tbsp olive oil
pinch of salt & ground black pepper
3 tbsp sugar
2 tbsp water
¼ c water
2 mandarins, juiced
1 tbsp whole seed mustard
1 tbsp olive oil
1 – 2 tsp white wine vinegar
4 mandarins peeled
2 c mixed salad leaves
1 small red onion finely sliced
pea shoots or micro herbs to garnish
Preheat the oven to 200°C. Cut the kumara into neat rounds, and place in a large roasting dish. Brush with olive oil and season with salt and freshly ground black pepper. Place in the oven and cook for approx. 15 mins. Remove from the oven and cool.
Dressing – Put the sugar and 2 tbsp water in a saucepan and cook rapidly until it reduces down to a golden syrup coloured caramel. Take off the heat and stir in ¼ c water and the mandarin juice (take care as it’s hot and may splatter). Leave to cool and add the mustard and olive oil. Adjust taste and viscosity with 1 – 2 tsp of vinegar.
Cut the peeled mandarin into half horizontally, and then cut each in half again.
To Serve – Arrange the kumara, mandarins, salad leaves, onion onto a serving platter and garnish with pea shoots or micro herbs. Spoon over the dressing and serve immediately.