Ryan Burke, chef and co-owner of Red Kitchen Cafe in Te Awamutu, says that salads can be just as good in the winter as the summer months. The key is using heartier vegetables like kumara, and greens like mizuna. This also means you can use bolder flavours.
In this one, a regular in the cabinet at Red Kitchen, Ryan has used beautiful locally grown organic mizuna from The Micro Farm, whose array of leaves, micros and greens are available to buy at Red Kitchen Café.
Also available in store is Ryan and Alex’s own honey, produced by their two beehives on their Te Kowhai lifestyle block. This beautiful mixed floral, raw runny honey is now also available at Red Kitchen Cafe and well worth grabbing a jar while you can.
1 medium kūmara, peeled and cubed
2 tbsp olive oil (Ryan used Bracu Estate Olive oil produced just up the road in Bombay)
5 rashers streaky bacon (from Expleo next door)
1 tbsp apple cider vinegar
1 tsp wholegrain mustard
1 tsp honey (Ryan and Alex’s honey, available in store)
salt and pepper to taste
1 small red apple, diced
50g pecans or walnuts, chopped and toasted
200g mizuna (The Micro Farm)
Toss kūmara cubes with 1 tbsp olive oil, salt and pepper on a baking tray and roast at 200°C for 25–30 minutes.
Cut the bacon into 1 cm pieces and cook until crispy, about 5–7 minutes. Drain on a paper towel.
Make the dressing by whisking the apple cider vinegar, mustard, honey and remaining 1 tbsp olive oil with a pinch of salt and pepper.
In a large bowl, combine mizuna, roasted kūmara, bacon, diced apple and pecans/walnuts. Drizzle with dressing and toss gently.
Serve immediately to enjoy the crisp textures.
Red Kitchen Cafe
69 Mahoe Street, Te Awamutu
