Name: Asparagus, kūmara and smoked kahawai salad with lemony horopito dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Asparagus, kumara and smoked kahawai salad; 2 kūmara, peeled, cubed; 2 tablespoon olive oil; 1 bunch asparagus, trimmed; 1/4 cup sliced almonds; 1 small red onion, finely sliced; juice of 1 lemon; 500 gram smoked kahawai, flaked; 150 gram baby kale leaves; Lemony horopito dressing; 1/2 cup good-quality mayonnaise; 1 tablespoon horopito seasoning; juice and zest of 1 lemon

Asparagus, kūmara and smoked kahawai salad with lemony horopito dressing

Take advantage of asparagus season with this gorgeous asparagus, kūmara and smoked kahawai salad recipe with lemony horopito dressing. It's perfect served for a sophisticated lunch or dinner!

Asparagus, kumara and smoked kahawai salad with lemony horopito dressing

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Asparagus, kumara and smoked kahawai salad

2 kūmara, peeled, cubed

2 tablespoon olive oil

1 bunch asparagus, trimmed

1/4 cup sliced almonds

1 small red onion, finely sliced

juice of 1 lemon

500 gram smoked kahawai, flaked

150 gram baby kale leaves

Lemony horopito dressing

1/2 cup good-quality mayonnaise

1 tablespoon horopito seasoning

juice and zest of 1 lemon

Method

Asparagus, kumara and smoked kahawai salad

1.Preheat oven to 180ºC fan bake.

2.Toss the kūmara in 1 tablespoon olive oil, season with salt and pepper, then bake for 15 minutes or until cooked. Set aside.

3.In a large pot of boiling salted water, quickly blanch asparagus, drain and cut the spears in half. Set aside.

4.Heat a frypan and add the other tablespoon of oil, then gently toast the almonds.

5.Place the onion in a small bowl, pour over the lemon juice and set aside.

6.In a large mixing bowl, place the kūmara, asparagus, almonds, onion, kahawai and kale leaves. Toss gently to combine and transfer to a serving platter or into a large salad bowl.