Kumara Feta and Walnut Salad
Preheat oven to 190-200 C. Peel kumara, cut into bite sized chunks. Boil until just cooked through.
Mix olive oil and honey together, brush over kumara and season with sea salt and ground black pepper.
Roast until kumara are tender and golden, 25 - 30 minutes. While kumara is roasting, mix the dressing ingredients together
and toast the walnuts. Lay salad leaves out on a platter top with roasted kumara, drizzle over dressing and gently toss to combine.
Scatter over crumbled feta and walnuts and serve immediately.