• 500g kumara
• ¼ diced red capsicum
• 1 small orange, peeled and sliced
• ¼ c of raisins
• ¼ c toasted shredded coconut
• 1/3 c roasted peanuts
• 1 sping onion
• For the dressing:
• 1/3 c  each of mayonnaise and sour cream
• ¾ tsp curry powder
• 1 tbsp lemon juice
• Salt and pepper

Cook the kumara until tender, cool and cut into 2 cm cubes before adding to the rest of the salad ingredients.    Combine the dressing ingredients and pour over the salad.

Before I forget the winner of last month’s $50.00 voucher from Annie’s CQS is Desley Hayward from Timaru.