Roast Kumara Salad With Tofu Whip, Pomegranate, Rocket and Walnuts

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 20 minutes or until tender and golden. Turn once during cooking.
3. While kumara is cooking, prepare rest of the meal. In a medium bowl, combine all tofu whip ingredients. Use a stick blender to blend until smooth. Alternatively, use a blender or food processor. Season to taste with pepper.
4. Prepare salad. To prepare the pomegranate, fill a medium bowl with cold water. Cut pomegranate into quarters; turn upside down in bowl of water and rip flesh apart apart to release seeds, using fingers to release any stuck seeds. Seeds will sink and white pith will float to the top. Discard pith and drain seeds. Remove core and seeds from capsicum and thinly slice; cut cherry tomatoes in half; finely dice shallot; thinly slice celery; remove core from apple, quarter and thinly slice. Place all salad ingredients in a large bowl (reserve half the pomegranate seeds to garnish) with roasted kumara and combine.
5. Gently toss ½ cup of tofu whip through roasted kumara and salad.
6. Divide salad between plates and garnish with remaining pomegranate seeds, cranberry walnut mix and herbs. Dollop over extra tofu whip, if desired.