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Ingredients
- 1 kumara (about 500g), peeled and cut into 2cm pieces
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and halved
- 300g green or butter beans, topped and halved
- 1 corella pear, cored and cut into thin slices
- 2 cups baby mache
- 200g blue cheese, cut into 1cm pieces
- 100g raw cashews, toasted
- Title:For the dressing
- 100mL extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 clove garlic, halved
- 1 tsp Dijon mustard
- Sea salt
Method
For the dressing
Combine all ingredients, season to taste and whisk well.
Toss kumara with olive oil in a roasting pan and roast at 200C for 30 minutes or until lightly browned and tender.
Steam asparagus and beans until tender. Rinse under cold water and drain.
In a large bowl, combine kumara, asparagus, beans, pear and mache.
Discard garlic clove from dressing, whisk well, then pour over vegetables and toss gently to combine.
To serve
Divide salad among four plates and scatter with blue cheese and cashews.
