Roast Chicken & Kumara Salad with Avocado, Basil and Tangelo

1 small kūmara, chopped into chunks
2 cups salad leaves
Handful basil, roughly torn
½ avocado, cut into chunks
¼ cup roasted peanuts
1 teaspoon olive oil
1 cup cooked chicken

Dressing
Juice and zest of 1 tangelo
1 teaspoon soy sauce
2 tablespoons sesame or olive oil
Dash white wine or cider vinegar
Salt and pepper to taste

1. Preheat oven to 200ºC. Place kūmara on a baking tray and drizzle with oil. Bake until soft; about 20 minutes
2. While kūmara is cooking, combine dressing ingredients and mix well. Place salad leaves, avocado and basil into a bowl. Add half the dressing and mix gently
3. When kūmara is cooked, allow to cool slightly before adding to salad. Mix again gently to combine. Divide between plates and add the rest of the dressing. Top salad with chicken and peanuts