Ginger Dressing: 1 teaspoon grated root ginger
1/4 cup lime or lemon juice
1/2 cup Thai-style sweet chilli sauce
Salad: 500g golden or orange kumara
1-2 tablespoons olive oil
flaky sea salt and freshly ground pepper to taste
2 each: avocados, spring onions
12 cherry tomatoes, halved
1 Lebanese cucumber, cubed
1/2 cup each: coriander, basil leaves
4 tablespoons pickled pink ginger
Whisk the dressing ingredients together and store in the refrigerator for up to 2 days, if necessary.
Preheat the oven to 200°C.
Peel the kumara and cut into 2cm cubes. Place in a large roasting pan. Sprinkle with the oil and seasonings. Toss to coat well. Roast for 15 minutes or until tender. Cool.
Halve, stone, peel and slice the avocados. Slice the spring onions. Combine with the cold kumara, tomatoes and half the coriander, basil and ginger in a large salad bowl.
Top with the remaining herbs and ginger. Drizzle with a little dressing before serving. The remainder can be served on the side. Serves 6-8.