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Honey Mustard Kumara Salad

Honey Mustard Kumara Salad

The perfect barbecue companion this summer. Sweet kumara, juicy corn and baby spinach tossed together with a divine honey mustard dressing.

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Preparation Time:
10 minutes
Cooking Time:
20 minutes


800 g kumara
2-3 cups Wattie's frozen Chuckwagon Corn
1 red onion, finely sliced
3 cups baby spinach, rocket or mesclun mix
3 hard boiled eggs, peeled and quartered
1/2 cup Eta Lite and Free Honey Mustard Dressing
Honey Mustard Kumara Salad


  • Cook kumara in boiling water until tender, drain and set aside to cool. Roughly chop and place in a serving dish.
  • Cook Wattie’s frozen Chuckwagon Corn for 2-3 minutes in the microwave or a saucepan until just cooked. Drain any excess water.
  • When kumara and vegetables are cool toss gently together with onion, baby spinach and eggs.
  • Just before serving toss through the ETA Lite & Free Honey Mustard Dressing and serve alongside your favourite BBQ meat or chicken.
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