Use the lemon vinaigrette below or just add a little grated lemon peel to a brought one.4-5 medium cooked kumara (700 g), cut into chunks2 bananas, peeled and sliced1/4 cup roughly chopped blanched peanuts2 spring onions, finely slicedDressing2 Tbsp lemon rind1/4 cup lemon juice1/4 cup oil1 Tbsp sugarfreshly ground black pepper1/4 cup coriander leavesPlace the kumara, bananas, peanuts and spring onions in a bowl. Blend dressing ingredients together. Pour over the salad and turn gently.Serves 4-6.