Ol’ Smokey, Golden Kumara, Feta and Mint Salad

Instructions

1. Preheat oven to 200C.
2. Wash the golden kumara thoroughly and cut into 5cm chunks.
3. Line a large ovenproof tray with baking paper and drizzle generously with olive oil, scatter with rosemary, thyme, fennel seeds, chilli flakes and season with sea salt and cracked black pepper. Toss the kumara thoroughly in the seasoned olive oil, cook in oven till tender and the kumara starts to caramelise.
4. Using scissors cut Ol’ Smokey Bacon roughly into medium size pieces and fry off in a pan till crispy, remove with a slotted spoon and transfer to a large bowl.
5. Make a tangy dressing; whisk into the hot bacon fat left over in the pan a dash of white wine vinegar, a dash of Dijon mustard and a crack of pepper. Set aside somewhere warm until you’re ready to dress the salad.
6. Allow the kumara to cool a little then transfer to the large bowl with the Ol’Smokey. Crumble over soft creamy feta and plenty of freshly chopped mint. Toss together gently, it presents really well piled high lengthways along a large flat platter.
7. Finish by drizzling the tangy hot bacon dressing over the salad and another handful of chopped fresh mint, parsley and spring onions.