Step 1

Preheat oven to 200°C fan bake. Slice the kumara and carrots lengthways into wedges (about 8 cm long, 3 cm wide). Place veges on a warmed oven tray, drizzle with oil, cumin and salt, and mix to coat. Bake for 20 mins until soft and golden.

Step 2

Meanwhile make the hemp and sunflower aioli.

Step 3

To serve, layer up the salad in two parts – half the greens, carrot and kumara, aioli, and dukkah, then repeat with the other half of each. Top with some of the chopped up carrot greens if you have them, and serve. Will keep for 4-5 days in the fridge.