Cut the kumara into long thin wedges and place in a roasting dish, then pour in the hot water, season with salt and pepper and drizzle over the remaining olive oil. Bake until just cooked (you’ll be able to insert a knife into them easily at the fattest end) and remove from oven.
Meanwhile, place the grapes into a non-reactive dish and pour on the pomegranate molasses, grapeseed oil and soy sauce.
Once everything’s at room temperature, pour the juice from the cooked grapes into a bowl and mix in the olives, capers, mint and chives to form the dressing.
Toss the spinach with half the dressing and place on 4 plates. Scatter pieces of kumara on top, then flake the ricotta on top of that. Scatter over the grapes, then drizzle the remaining dressing over the lot.
© 2005 Peter Gordon. All rights reserved.