Asparagus and Beetroot Summer Salad with Pomegranate and mint dressing

Asparagus and Beetroot Summer Salad with Pomegranate and mint dressing

Directions

Preheat oven to 180°C. Spread cubed kumara pieces on an oven tray and drizzle with olive oil. Season with salt and freshly ground black pepper. Roast in oven for 20-25 minutes until tender. Remove from oven and allow to cool.

Toast walnuts, then roughly chop. Cut beetroot into quarters. Trim asparagus and cut into bite sized pieces. Peel oranges and use a sharp knife to segment. Crumble feta cheese.

Make the dressing by mixing all the ingredients together. Mix well until molasses dissolves, adding more honey if it needs sweetening. Season to taste and allow to stand for a few minutes to allow cranberries to soak.

When ready to serve, place the kumara, feta cheese, walnuts, beetroot and asparagus in a salad bowl or platter, and arrange the orange segments on top. Dress with half the dressing. Then sprinkle over the chopped chives, pomegranate seeds and chopped pistachios. Drizzle over extra dressing and finally garnish with plenty of small mint leaves.