Kumara: Preheat the oven to 210º C fan bake and line a large tray. Peel & chop the kumara and cauliflower into 1.5cm cubes. Evenly distribute onto the tray and drizzle with 1 tsp olive oil and 1 tsp salt. Cook for 20-25 minutes, flipping halfway, until cooked & crispy.

Bacon: Add 5 pieces of bacon to a large cold pan. Heat up to a high heat and cook for 3-4 minutes per side, until crispy. Remove and lay on a plate with paper towels. Leave the bacon grease in the pan. Reduce the heat to medium.

Vegetables: Finely slice 1 small onion. Add to the pan and cook for around 5-8 minutes, until the onions begin to soften.

Assemble salad: In a large bowl, add the cooked onions and roast vegetables. Roughly chop the bacon and add to the bowl along with 3 tbs chopped chives, 1 tbs truffle oil, ½ cup grated parmesan cheese and 1 tsp black pepper. Mix gently, and serve warm.