1 kilo kumara, peeled
6 roma tomatoes, halved
6 chicken supremes – breast with wing bone attached, skin on
salad leaves for garnish
½ cup olive oil
1 tablespoon black mustard seeds
1 tablespoon julienned fresh ginger
2 cloves garlic, finely sliced
2 tablespoons soy sauce
1 long red chilli, seeds removed and finely sliced
½ cup basil leaves, shredded
Preheat the oven to 180°C.
Slice the kumara 1 cm thick on the diagonal and place on an oven tray along with the tomatoes, cut side up. Drizzle both with olive oil and season well. Roast for about 40 minutes or until the kumara are tender and the tomatoes lightly browned but not falling apart. The tomatoes may cook before the kumara.
Rub the chicken with a little olive oil and season on both sides. Place in a roasting dish and roast for 40-45 minutes or until the juices run clear. Cover lightly and rest for at least 5 minutes.
Dressing: Gently heat the oil, mustard seeds and ginger in a small pot until fragrant. Remove from the heat and add the garlic, soy sauce and the chilli. Season and add lime juice to taste. Cool and add the basil just before serving.
To serve: Divide the kumara between serving plates and top with the tomatoes, chicken and salad. Drizzle over the basil dressing.
Menu: Serve before Macadamia Toffee Pudding.