A versatile and speedy salad, this flavoursome kumara dish is a tasty addition to any BYO summer barbie.
3 medium orange kumara, roughly chopped into 3–4cm pieces
1 red pepper, roughly chopped
2 red onions, halved and cut wedges
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon soy sauce
270 grams udon noodles, cooked and drained
½ cup chopped roasted peanuts (reserve 2 tablespoons to garnish)
1⅓ cups picked coriander leaves (reserve ¼ cup to garnish)
1 tablespoon black sesame seeds
Preheat the oven to 180 ̊C and put the kumara in a roasting dish with the red pepper and onion.
Whisk the oils, honey and soy and drizzle over the vegetables. Bake 20–25 minutes until cooked through. Turn once during cooking.
Cool to room temperature, then toss with the cooked soba noodles, peanuts and coriander, and serve sprinkled with reserved nuts, coriander, and sesame seeds.
Can be prepared up to 3 hours beforehand, reserving garnish until ready to serve.