Caramelized Kumara Salad

I was inspired to try and make this salad after my visit to Hazel Hayes Cafe on Victoria Street. I studied the flavours and ingredients and I think ive got it.  Hazel Hayes is a great new addition to Hamilton's Cafe scene, with a seasonal fresh vibrant food cabinet displaying food that has a point of difference - After eating this salad I thought about it all day and in the process felt healthy afterwards!

Mis en Place

8 large red kumara
.25 green cabbage
3 celery stalks
4 cloves garlic
.5 C black turtle beans

maple syrup
olive oil
maldon sea salt
cracked black pepper

Dressing

Sweet and easy to make, this is great on salad with a sprinkle of nuts.
2 tablespoons lemon juice
2 cloves garlic, crushed
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon powdered ginger
1 tablespoon honey
4 tablespoons olive or grapeseed
1 tablespoon toasted sesame oil
1 tablespoon dijonaisse mustard
1 teaspoon fish sauce

Method

For the dressing, whisk the dressing ingredients together. (Or place in a jar and shake until combined.)
Set oven at 200 C on fan bake.  Peel kumara and cut into even size peices.  Spread well over 2 baking trays.  Drizzle with olive oil and maple syrup.  Season with sea salt and cracked pepper.  Place in oven, one tray at a time, for approximately 30 minutes, until the kumara starts to caramelize and is golden brown.  Half way through the cooking process it is best to carefully turn the kumara over for even cooking.  Repeat with the second tray.

Shred the cabbage finely and cut into small chunks.  Slice the celery into thin strips.  When the kumara has cooled, toss all ingredients including black beans into a large bowl.  Before serving toss through the curry dressing.

This is a great salad, and should be crunchy.  Totally adaptable to suit your tastes and use of seasonal produce.  Snow peas are a great addition if you can source them.