This is delicious on its own as a lunchtime salad, but it also works well with pork and chicken dishes.
900g (about 2 lb) orange-fleshed kumara (sweet potatoes) 3 large yellow peppers (bell peppers / capsicums) 1½ tbsp olive oil Salt Freshly ground black pepper Assorted salad leaves (cos/romaine, buttercrunch, iceberg, radicchio, rocket/arugula) Basil and mint leaves, nasturtium flowers and baby leaves, or other edible flowers, if you have them Caper Dressing 1 large clove garlic, peeled 1 Tbsp capers, drained and patted dry with paper towels 2 Tbsp extra virgin olive oil 1 Tbsp lemon juice ¼ tsp salt ½ tsp creamy Dijonnaise mustard 1 Tbsp plain unsweetened yoghurt
1 Preheat oven to 200°C (400°F). Peel kumara and cut into fat fingers. Cut the peppers in half, remove cores and seeds and cut each half into three pieces. Put vegetables in a large roasting tin lined with baking (parchment) paper and drizzle with olive oil. Season with salt and pepper to taste. Lift the edges of the paper to gently toss the vegetables together so they all become coated with oil and seasonings.
2 Bake vegetables for 15 minutes, then remove the tray from the oven and turn the vegetables with tongs. Return tray to oven and cook for a further 10-12 minutes until vegetables are browned and kumara just tender. Cool.
3 For the dressing, chop garlic and capers together. Put garlic and capers in a small bowl, add oil, lemon juice, salt and mustard and whisk together. Whisk in yoghurt.
4 Tear salad leaves into bite-sized pieces and arrange on a platter. Top with the barely-warm vegetables. Rewhisk dressing and spoon over everything, then scatter with herbs and flowers. Serve immediately.