Warm Kumara Salad

Ingredients
1/3 cup Chelsea Honey Maple Flavoured Syrup
2T olive oil
1/2 teaspoon each: paprika, salt, cumin
1T chopped fresh rosemary
1 large golden kumara diced
1 red onion, peeled and cut into wedges
Spinach leaves
2 oranges, peeled and segmented
2 sprigs of fresh mint leaves

For the dressing:
1/3 cup Chelsea Honey Maple Flavoured Syrup
1 tablespoons each: olive oil, lemon juice

1. Preheat the oven to 180°C. Combine the syrup, oil and spices and toss the mixture through the diced kumara and red onion wedges.

2. Place in a baking paper-lined, shallow oven-proof dish and roast for 20 minutes until the kumara is tender, golden and glazed. Set aside to cool for 10 minutes.

3. Arrange the baby spinach on a platter. Top with the warm kumara and onion, fresh orange segments
and mint leaves.

4. Mix the dressing ingredients together, drizzle over the salad to serve.