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
INGREDIENTS
1 kilogram purple skinned kumara, washed
olive oil
sea salt and freshly ground pepper
Dressing
small handful each coriander and mint
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 tablespoon runny honey
5 tablespoons olive oil
juice 1 lemon (remove the zest before juicing)
To serve
2 spring onions, thinly sliced
micro greens, optional
zest 1 lemon
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 a large bowl.
Dressing: Place all of the ingredients in a food processor and blend until smooth and bright green. Season and add half of the dressing to the warm kumara and toss to combine then set aside to cool.
Just before serving add the remaining dressing and the spring onions and gently combine. Transfer to a serving bowl and scatter with the micro greens and lemon zest.
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