Roast Kumara Salad - cooking recipe

Ingredients

2 1/2 kg kumara (peeled and chopped)
1 tablespoon fennel seed (crushed)
2 tablespoons vegetable oil (or olive oil)
1/4 cup vegetable oil (or olive oil extra)
1/3 cup pine nuts (lightly toasted)
1/4 cup currants
1/4 cup coriander (chopped)
1 1/2 tablespoons red wine vinegar

Preparation

Preheat oven to 200C (180c fan forced).
Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
Combine the kumara, pine nuts, currants and coriander in a large bowl.
Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.