Kumara Salad Recipes

KUMARA SALAD

Kumara Salad image

I love sweet potato and so healthy for a diabetic - this is a very simple recipe when you need a quick side dish.

Provided by ImPat

Categories Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

700 g kumara (sweet potato cut into 3 cm pieces)
1 1/2 tablespoons vegetable oil (or olive oil)
1/2 cup parsley (flat leaf coarsely chopped)
2 tablespoons chives (chopped)
1 tablespoon lemon juice

Steps:

Preheat oven to 220C (200C fan forced).
Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender.
Combine kumara with remaining ingredients in a medium bowl.

ROAST KUMARA SALAD

Roast Kumara Salad image

Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.

Provided by ImPat

Categories Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 kg kumara (peeled and chopped)
1 tablespoon fennel seed (crushed)
2 tablespoons vegetable oil (or olive oil)
1/4 cup vegetable oil (or olive oil extra)
1/3 cup pine nuts (lightly toasted)
1/4 cup currants
1/4 cup coriander (chopped)
1 1/2 tablespoons red wine vinegar

Steps:

Preheat oven to 200C (180c fan forced).
Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
Combine the kumara, pine nuts, currants and coriander in a large bowl.
Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.

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