Peel kumara, and dice into 1.5cm cubes. Cut garlic bulb in half horizontally, keeping the tops and tails intact. Place kumara and garlic onto an oiled roasting tray with thyme. Add a couple of glugs of olive oil, season, toss thoroughly and bake at 200° for 20 minutes or until kumara starts to brown and crisp up, and the garlic becomes soft to touch.
After 10 minutes, cut feta into 2cm cubes and place onto baking parchment on a roasting tray. Cook at 200° for 10 minutes or until feta starts to brown.
Meanwhile, slice leeks and separate the circles. Saute in a frying pan with 1tbsp of butter and a little salt and pepper until translucent. Take off the heat and place to one side.
Cook linguini as per packet instructions in salted water.
Remove Puhoi Valley Cows Milk Feta and garlic kumara from the oven. Using a cloth to protect your hands, squeeze the roasted garlic out of the skin and mix evenly through kumara. Discard garlic skin.
Once linguini is cooked, drain, add a little olive oil to stop it sticking, arrange on plates by twisting around a fork. Decorate with sautéed leeks, followed by the garlic roasted kumara, making sure you get all the delicious infused oil from the roasting dish. Finish with a sprinkling of chopped roasted almonds and the baked feta. Drizzle with a little more olive oil for a glossy touch, and serve immediately with freshly-ground black pepper.