Salmon, kumara and watercress salad with yoghurt dressing

1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place kumara on tray and spray with oil. Roast for 25-30 minutes or until golden and tender then set aside.

2 Coat salmon fillets with a sprinkling of sumac. Spray a large non-stick frying pan with oil and set over a high heat. Cook salmon for 3 minutes each side or until cooked to your liking. Set aside to cool. Break in large flakes.

3 Bring a medium-sized saucepan of water to the boil. Immerse green beans to blanch until just tender. Refresh beans under cold running water. Drain well. In a large salad bowl place reserved kumara, beans, watercress and tomatoes. Toss.

4 To make dressing, mix yoghurt, chives and lemon juice in a small bowl.

5 Divide salad among 4 plates, top with salmon and drizzle with dressing. Serve with a lemon wedge.