1-Preheat your oven: Preheating your oven to 200°C helps roast the kumara to perfection in just 25 minutes. This method keeps the kumara tender yet firm, adding a sweet depth that pairs wonderfully with the other elements.

2-Peel and dice the kumara: Peel and dice the 3 large golden kumara into 1 cm pieces, then toss them with 1 tablespoon olive oil and ½ teaspoon fine salt before roasting. For the last 5 minutes, add the sliced red capsicum to the tray for a slight char that boosts its flavor.

3-Fry the bacon and toast the pinenuts: While that’s happening, fry the 250 g diced bacon rashers in a skillet until crispy, and toast the ½ cup pinenuts briefly for a nutty crunch.

4-Mix the dressing and combine: Once everything cools, mix the dressing by combining ¼ cup sour cream, 1 tablespoon white wine vinegar, 1 tablespoon curry powder, and a pinch of salt and pepper in a bowl. Gently fold this into the roasted kumara, capsicum, bacon, pinenuts, and ⅓ cup shredded fresh coriander leaves, taking care not to crush the kumara pieces. The salad serves 6 and can be enjoyed warm or cold, making it versatile for any occasion.