Roasted Kumara, Caramelised Onion and Herb Salad

, from Issue #76. January, 2018
Photography by Manja Wachsmuth.
Roasted Kumara, Caramelised Onion and Herb Salad

You can use small waxy potatoes or another variety of kumara, if desired, but the orange beauregard is my first choice.

Serves: 8


3 large orange kumara, scrubbed
2 onions, thinly sliced
2 cloves garlic, crushed
olive oil
sea salt and ground pepper
⅓ cup sour cream
2 tablespoons wholegrain honey mustard
2 tablespoons pickle juice from zucchini pickles jar
½ cup zucchini pickles, roughly chopped (bread and butter pickles)|
small handful fresh herbs, roughly chopped (I used parsley and dill)


Preheat the oven to 180°C fan bake.

Cut the kumara into large chunks and toss with olive oil, salt and pepper. Roast for about 40 minutes until golden and tender, turning occasionally. Set aside.

Heat 2 tablespoons of oil in a large sauté pan and cook the onions and garlic with 1 teaspoon salt for about 30 minutes until very soft and deeply golden, stirring often. Cool.

Dressing: Whisk the sour cream, mustard and pickle juice together in a large bowl and season well.

Add the kumara and toss together, then add the caramelised onions, pickles and half the herbs and gently combine.

To serve: Transfer to a serving bowl and top with the remaining herbs. Serves 8.