For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Miso dressing
Method
1.Preheat oven to 200°C. Cut kumara into bite-sized pieces and arrange on one or two oven trays.
2.Drizzle kumara with a little olive oil and season with sea salt and freshly ground black pepper. Roast for 30-35 minutes, turning once or twice during cooking, until golden and tender. Remove from the oven and set aside to cool to room temperature.
3.Meanwhile, to make the miso dressing, combine miso paste, honey and mustard in a bowl. Whisk to combine, then add vinegar and whisk well. Slowly drizzle in the olive oil while continuing to whisk to form a lovely, thick, emulsified dressing.
4.To serve, combine roasted kumara, orange segments and salad greens in a bowl. Drizzle with enough miso dressing to coat everything lightly, toss well and serve immediately.
Note
- To segment an orange, slice a small round off the top and bottom of the orange to create a flat surface, then stand the orange upright on your chopping board. Use your knife to cut off thick slices of peel (including the bitter white pith) in a downward motion, following the contours of the orange. Pick up the orange in one hand and with the other make a cut straight down the side of one of the segments, cutting between the membrane and flesh at a slight angle. Do this on the other side of the segment to release it, and drop it into a bowl. Repeat with remaining segments. * Check label if eating gluten free
