Kumara, bacon and burnt orange salad

1.Preheat oven to 200 °C.

2.Peel and chop the kumara into large walnut-size pieces. Toss in olive oil, salt and rosemary, then lay out in a roasting tray.

3.Bake for 30 minutes or until the kumara is golden and cooked through. Cooking it for longer will only make it better – soft and pudding-like on the inside and crunchy on the outside – yum!

4.While the kumara roasts, cut up the bacon into chunks. (I like to keep 3-4 rashers stacked together instead of separating each piece. This way, you get substantial clumps of crunchy bacon, more like lardons, through the salad.)

5.Fry in a pan until golden and crispy. Remove and wipe the pan clean with a paper towel.

6.Add the orange pieces to the pan and leave them until they are a dark brown/charred on one side. Turn them and remove the pan from the heat.

7.Make the dressing in a large bowl (big enough to eventually toss all of the ingredients in later) by whisking together the citrus juices, honey and olive oil.

8.Taste and adjust sweetness/acidity by adding more citrus or honey according to your taste, but remember that kumara is very sweet so the dressing can be pleasantly tart.

9.As soon as the kumara is cooked, tip it from the tray into the dressing, adding the bacon and orange, then toss until all is well coated.

10.Serve warm or cold.