Ingredients
1 red onion, sliced thinly
1.5 kg kumera, 3 cm cubes
2 tbsp rice bran oil
4 spring onions, sliced diagonally
¼ cup coriander leaves
150 g baby spinach leaves
150 g sultanas
¼ cup chopped mint leaves
1 garlic clove, minced
1 tbsp runny honey
½ tsp SIDS WINE & PEPPER MUSTARD
¼ tsp mild curry powder
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
6 tbsp rice bran oil
Directions
Preheat oven to 180oC.
Put the red onion in a bowl with SIDS LOW SUGAR RASPBERRY VINEGAR and set aside. Toss the kumera in oil and season. Arrange on an oven tray in a single layer then roast for 20 minutes until crisp around the edges. Remove and cool. Put spinach leaves on a platter then top with the kumera and spring onions, then sprinkle with saltanas. Mix the remaining ingredients, including SIDS WINE & PEPPER MUSTARD, in a bowl then drizzle over the salad and serve.
