Kumara, Raddish, Pepper and Mint Salad

4 medium sized Delta Sweet Harvest Gold kumara
2 red capsicums
1/2 cup mint leaves
bunch radishes
2 tbsp extra virgin olive oil
salt and pepper to taste

Preparation Instructions

Wash, peel and dice kumara into 3cm cubes. Cook in a pot of boiling salted water until just tender, about 10 minutes. While kumara is cooking, slice red capsicums, tear up the mint and finely slice radishes. Add the cooked, drained kumara to a bowl with the capsicum, mint and radishes.

Serving Instructions

While still warm toss together with olive oil, salt and pepper.