Preheat the oven to 18 fan bake.
Chop the kumara and red onion, place on a baking tray. Drizzle with olive oil. Then sprinkle the fennel seeds, sumac and cloves over the top. Season with S & P and roast until golden and slightly crispy. Takes around 35-40 mins.
Pan fry the hazelnuts until golden, then drizzle over the honey let is sizzle and out it onto a piece of baking tray to cool.
Mix the tomato, avocado, thyme, lemon juice & olive oil in a bowl. Season well and set aside.
Chop the baby spinach, place into a serving bowl. Let the kumara and onions cool off to room temp, then add them to the salad.
Mix in the basil and toss it altogether. Top with the tomato salsa, the hazelnuts, a good squeeze of lemon juice and LOTS of feta.
Note - This old gal packs a hell of a punch for a salad. It’s full of flavour and great for feeding the masses. It’s a vibrant side dish, great to have with a bbq or even to take along for Christmas Day!
