Warm salad of roasted asparagus with kumera, pecans and cherry tomatoes

Warm salad of roasted asparagus with kumera, pecans and cherry tomatoes

Serve this delightful spring salad accompanied by barbequed  sausages. 

500g kumera, peeled and cut into 1cm. thick slices

3 tablespoons extra virgin olive oil

2 cloves garlic, finely chopped

sea salt and cracked black pepper

1 punnet (250g) cherry tomatoes

three quarters cup (75g) pecan nuts

2 bunches asparagus, trimmed

2 teaspoons Dijon mustard

1 teaspoon honey

2 tablespoons white wine vinegar

Pre- heat oven to 210C.

Combine kumera with 1 tablespoon of oil, garlic, salt and pepper in an ovenproof dish and roast for 15-20 minutes until almost tender. Scatter with tomatoes, pecan nuts and asparagus and roast for a further 8 minutes.

For dressing, combine mustard, honey, vinegar and remaining oil in a small bowl and whisk until smooth.

Place warm vegetables on a serving plate and drizzle with dressing.

Serves 4.