This light and healthy red kumara and feta salad recipe is perfectly complemented by a homemade honey mustard dressing. Serve for lunch or as a side dish to a weeknight family meal
1.To prepare the dressing, combine the olive oil, balsamic vinegar, honey and mustard. Season to taste with the sea salt and pepper, mix well to combine and set aside.
2.Simmer the kumara slices in salted water for about 5 minutes until they are almost tender. Drain, cool and toss with the olive oil, salt and pepper.
3.Cook the kumara slices on a preheated barbecue, turning once, until they are completely tender and chargrilled.
4.Place the spinach on a platter or into a salad bowl. Top with the kumara, pepperdew peppers and red onion. Drizzle the dressing over the salad, toss gently and top with the feta and pine nuts.