Kumara Salad with Herb and Honey Dressing
White fleshed kumara keep their shape when roasted and turn dense and buttery. Infused with an aromatic dressing while still warm, this is a wonderful salad to serve over summer.
Serves 8–10
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #45
Aug. 27, 2015
Brought to you by Mother Earth
ingredients
1 kilogram purple skinned kumara, washed
olive oil
sea salt ...
Method
Preheat the oven to 180˚C.
Cut the kumara into large bite sized pieces and toss with olive oil, salt and pepper.
Place on a baking tray and roast for 25 minutes until golden and tender, turning occasionally. Transfer to ...
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