METHOD

1. Peel kumara and pumpkin and dice into cubes. Toss with olive oil and place into two baking trays.
2. Roast at 190oC for 30 minutes and toss occasionally.
3. While kumara is cooking, create the dressing by combining all other ingredients in a large jar
   and shake well.
4. Pour the dressing into a large bowl.
5. When kumara and pumpkin are roasted, take out of the oven put into a bowl with the dressing.
6. Slice the red peppers and cut spring onions on an angle and add to the kumara, pumpkin and dressing.
7. Pile the salad onto a platter and garnish with the remaining spring onions and peppers.
8. Season lamb racks. Cook on BBQ for desired degree. Rest meat for 5-6 minutes.
9. Carve or slice rack into cutlets and place on top of vegetables.

This makes quite a large salad and keeps really well in the fridge for 3-4 days.