Kumara and orange salad
- Cook whole kumara in boiling, salted water for 10 minutes or until tender. Drain well and set aside to cool. When cold, cut kumara in thick rings and place in a large bowl.
- Remove zest from oranges in strips (using a citrus zester) and reserve. Cut the peel from the oranges and discard, then cut the flesh into segments, reserving any orange juice.
- Add red onion(sliced into rings), orange segments, juice and zest to the kumara. Drizzle with vinegar and olive oil and season with salt and pepper. Toss well and serve.