Roasted Kumera, Beetroot and Chickpea Salad

Ingredients (Serves 4):

• 5 fresh baby beetroot

• 1 cup canned chickpeas, drained

• 2 cups kumera, peeled, chopped and roasted

• 2 cups broccoli

• 2 cups baby spinach

• 1/2 bunch fresh coriander

• 2 tbs sesame seeds, toasted

• Dressing

• 1/4 cup soy sauce

• 1 tbs Beerenberg Australian Honey

• 1 tsp Beerenberg Crushed Garlic

• 1 tsp fresh ginger, grated

• 1 tsp sesame oil

Method:

1. Wash beetroot; trim off stalks, being careful not to cut into flesh, as the beetroot will bleed. Place whole beetroot into a roasting dish lined with foil. Cover with foil and bake for approximately 40 to 60 minutes, or until beetroot is tender. Cool. Cut off ends and remove skin. This is best done wearing gloves. Cut into wedges.

2. Combine all dressing ingredients. Shake well.

3. Arrange chickpeas, kumera, broccoli and spinach on a plate.

4. Pour over dressing.

5. Garnish with sesame seeds and torn coriander leaves.

6. Serve warm or cold.