Directions
Chop kumara and place in a roasting dish. Drizzle with Olive oil and toss to coat. Roast at 200C until soft (approx 20 mins). Toast coconut strands by putting in a dry baking dish and put in oven with kumara - check after 5 minutes as they burn easily! Peel one orange and chop. Finely chop the parsley. Combine all the ingredients in a bowl. Salad dressing - zest the second orange and add zest to a bowl along with coconut cream and juice of half the orange. Season with salt and pepper to taste. Pour over kumara mix.