3 large kumara, 220g can pineapple pieces in juice, 1/2 cup green pepper sliced, 1/2 cup cashews (plain or salted)
DRESSING: 1tsp lemon rind, 1/4 cup pineapple juice, 2Tb oil, ground black pepper
Boil kumara 20-25 mins till soft but still firm (no need to peel). Drain and cut into bite size pieces. Drain pineapple (reserving the 1/4 cup for dressing.) Place all in serving bowl. Pour over dressing and mix carefully. Serve warm or chilled with cashews sprinkled over.
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