Veggie Caesar Salad with Asparagus and Green Peas

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Toss kumara with kumara spice mix on prepared tray and drizzle with olive oil, season with salt and pepper and roast for about 10 minutes. Sprinkle over first measure of Parmesan and roast a further 5 minutes, until golden. Allow to cool slightly and separate pieces.
2. Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel egg and cut in half.
3. Cut asparagus in half widthways. Cook peas and asparagus in pot of boiling water for 3-4 minutes, until bright green and tender. Drain and cool under cold water. When cool, drain again and set aside.
4. While kumara and vegetables are cooking, prepare the rest of the Caesar salad. Cut or tear lettuce leaves into 3-5cm pieces; dice tomato 1cm; thinly slice spring onion on an angle, reserving a little of the green part. Place all in a medium bowl.
5. Add all remaining Caesar salad ingredients to bowl with vegetables. Add cooked kumara and mix gently to combine. Season to taste.
6. To serve, place kumara Caesar salad into a bowl and top with reserved spring onions and egg. Season with black pepper, if desired.