I had a kumera knocking round in the vege basket that needed to be used up and some haloumi that we brought before Christmas that also needed to be used up so this quick and tasty warm salad was created.  It is so good, I have made it twice more since.  For people that don’t live in NZ, a kumera is a sweet potato.  I used a red one for this recipe but any colour would be good or you could use potatoes instead.  Serves 2.

1 med kumera, peeled and cut into chunks
4 slices of haloumi cheese
100g smoked salmon
2 spring onions, chopped
a handful chopped fresh basil

For the dressing:
2 tbsp olive oil
1/2 tsp dijon mustard
1 tbsp lemon juice
1/2 tsp sugar
salt and pepper to taste

Cook your kumera in a pot of boiling water until soft.  While your kumera is cooking, mix all of your dressing ingredients together.  I find the easiest way to do this is to keep a small jar in my utensil drawer, add all the ingredients to the jar, put the lid on and give it a good shake.  Once kumera is ready, drain the water and shake the pot to rough up the edges a bit.  Immediately add your dressing and put the lid on and leave to one side.  Don’t worry if it seems like a lot of dressing as some of it will be absorbed by the hot kumera.

Heat a small frypan on medium heat and cook your haloumi on both sides.  While your haloumi is cooking, add the spring onions and basil to the kumera and stir to combine.

Plate this up and add your smoked salmon on top.  When your haloumi is ready, place on top, sprinkle over some cracked black pepper and devour!  Nom Nom!