Kumara, New Zealand's native sweet potato, softens in ten minutes in a pressure cooker, skipping the long oven roast usually needed for this salad. Tossed with walnuts, spinach and a lemon dressing, it works from breakfast right through to a late-night bite.
Put the cubed sweet potato in the pressure cooker with enough water to cover, and once it whistles, lower the heat and cook for 10 minutes.
Let the pressure release naturally, drain the sweet potato, and let it cool slightly.
Put the fresh spinach in a large bowl and add the warm sweet potato and chopped walnuts.
Whisk the olive oil, lemon juice, salt and pepper together and drizzle over the salad before serving.
Let the sweet potatoes cool a little before dressing the salad — added straight from the pot, their heat wilts the spinach immediately. Allergens: contains tree nuts (walnut).
Swap the walnuts for toasted pumpkin seeds and the salad becomes suitable for guests with a nut allergy too.
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