BROUGHT TO YOU BY Fieldco
Made with Kin & Crop Red Kūmara Yummo’s, this vibrant side dish celebrates one of New Zealand’s favourite ingredients. The kūmara is roasted until golden, then served over creamy whipped ricotta and finished with a punchy lime and coriander dressing.
Serves: 4 as a side dish
INGREDIENTS
2 tablespoons extra virgin olive oil
500g Red Kūmara Yummo’s
Sea salt and freshly ground black pepper
Whipped Ricotta
250g ricotta
2 cloves garlic, crushed
2 teaspoons runny honey
1 teaspoon sea salt
Lime and Coriander Dressing
½ packed cup coriander, leaves and soft stems, plus extra to serve
3 tablespoons extra virgin olive oil
2 teaspoons finely grated lime zest
1 tablespoon lime juice
1–2 teaspoons runny honey
Sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C fan bake.
Put the oil in a baking tray and heat in the oven until hot. Add the kūmara, turning to coat in the oil and spreading them apart on the tray.
Roast for about 25 minutes, turning them after 15 minutes for even colouring. Sprinkle with sea salt.
For the whipped ricotta, put all the ingredients in a food processor and blitz until smooth.
For the lime and coriander dressing, put all the ingredients in a food processor and blitz until smooth. Season with salt and pepper and adjust with honey to taste.
To serve, spread the whipped ricotta over a serving plate. Top with the kūmara and drizzle over the dressing, then scatter over the extra coriander.
Cook’s Note: If you don’t have Kin & Crop Red Kūmara Yummo’s on hand, you can use fresh red kūmara. Peel or scrub 500g red kūmara (you can leave the skins on for an extra nutrient boost) and chop into small chunks. Parboil for 10 minutes or until soft when pierced with a fork. Toss with oil and roast at 180°C fan bake for 35–40 minutes, or until golden and crispy.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.