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Asparagus, Kumara, Walnut And Parmesan Salad

SKYWATCH RECIPE: Nadia Lim

MK_SWRecipe_AsparagusSalad

Asparagus, Kumara, Walnut And Parmesan Salad

MK_SWRecipe_AsparagusKumaraWalnutAndParmesanSalad_Primary_800x450.jpg

SERVES 4-6

400-500g skin-on kumara (1 medium-large kumara), cut into 3cm chunks 
drizzle of olive oil 
salt and pepper 
2 tablespoons red wine vinegar 
1 teaspoon sugar 
1/2 red onion, thinly sliced 
250g asparagus (or green beans), trimmed 
1/4 cup flat-leaf parsley, chopped 
1/3 cup lightly toasted walnuts, chopped 
1/4 cup Parmesan, shaved

HONEY MUSTARD DRESSING

2 teaspoons wholegrain mustard 
2 teaspoons liquid honey 
2 tablespoons extra-virgin olive oil 
1 tablespoon reserved red wine vinegar (from the pickled onion)

1. Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara with a good drizzle of olive oil on prepared tray, season with salt and pepper, and roast for about 25 mins or until golden and tender. 
2. In a bowl, mix red wine vinegar and sugar together and add red onion. Leave to marinate for about 15 mins. Drain, reserving vinegar for the dressing. 
3. Place asparagus in a pot or heatproof dish or bowl, and pour over boiling water to cover. Leave to stand for 5-10 mins until asparagus is lightly cooked through (but still crunchy). Drain and place in a bowl of iced water to quickly cool (this helps it retain its bright green colour) then drain again. 
4. Mix all dressing ingredients together. 
5. Toss roast kumara, asparagus, parsley, walnuts, half of the dressing, pickled red onion and parmesan together. Scatter over remaining pickled red onion and Parmesan, and drizzle with remaining dressing. 

DAIRY FREE (OMIT PARMESAN) | GLUTEN FREE 

• Energy 1208kJ • Carbs 28.6g • Protein 8.2g • Fat 15.1g • Sat Fat 2.8g • Sugar 8.9g (per serving when feeding five)