3 medium kumara, chopped into cubes
2 rashers bacon, baked in oven on baking paper
2tbsp or so of homemade aioli
1tsp dijon mustard
squeeze of lemon juice
salt and pepper
Once the bacon has cooked a little, chuck the kumara on the bacon fat and roast.
Chop the bacon into bits; cut the rind off if it is hard.
Cool kumara – otherwise the dressing will go all melty & oily.
Mix the aioli, mustard, lemon, S&P together and then mix with the bacon/kumara.
Very delicious the next day too, cold.