The sharpness of the parmesan complements the sweetness of the kumara in this salad. Try this with grilled pigeon breast or pan-fried salmon fillet or a white fish that you’ve marinated in alittle lime juice and ginger. Or serve it as a starter with a good helping of wild rocket or watercress.
1kg (2lb) kumara, peeled and cut into 2 cm (¾ in) chunks
100ml (3½fl oz) olive oil
150g (5oz) parmesan, coarsely grated or peeled into shards
1cup loosely packed basil leaves (tear the larger ones into quarters)
Preheat oven to 200°C/400°F/Gas Mark 5. Toss kumara with 2tablespoons of the olive oil and season lightly, then lay on a baking tray and roast until cooked. Cool, then cut into 1cm (½in) cubes and toss with the remaining ingredients. Leave to sit for 10 minutes before serving.