• 2-3 large purple kumara
• 1 t smoked paprika
• 1 t ground paprika
• 1 t ground cumin
• 1 dsp dry English mustard
• 1 t sea salt
• 1/2 t ground chilli powder
• 3 tbsp olive oil

Preheat the oven to 200C

Cut the kumara into 1.5 cm thick wedges. Put all the spices into a large plastic bag mix and then add the kumara and toss until coated. Tip the spice coated kumara wedges into a meat dish in a single layer and sprinkle with the oil.

Mix well and cook for about 20 mins until tender.
Serve with feta and sour cream dressing or tomato chili salsa.