Kūmara, pomegranate & goat’s cheese salad with maple & chilli

1.Combine the dressing ingredients and leave to marinate at room temperature for at least 1 hour. Or make the day before and marinate in the fridge – the longer the onions are marinated, the pinker and milder they become.

2.Preheat oven to 190°C and line a large roasting tray with baking paper. Toss kūmara in the oil with the rosemary, ginger and a little sea salt. Spread over the tray and roast for 12-15 minutes or until kūmara is just tender.

3.Place kūmara on a platter or individual plates and top with the pomegranate seeds, goats’ cheese and micro greens. Spoon over the marinated onion and dressing and serve.