Kumarasaladsweetpotato Recipes

ROASTED KUMARA (SWEET POTATO) SALAD

Steps:

• Pre-heat the oven to 350°F.
• Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
• Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
• Sprinkle on crumbled feta and pine nuts.
• Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.

CHICKPEA AND KUMARA SALAD

Steps:

• If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight.
• Drain the chickpeas and rinse them in fresh water.
• Preheat oven to 220°C or 200°C if using a fan-forced oven.
• Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas.
• Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes.
• Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard.
• Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine.

KUMARA SALAD

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.

POTATO AND KUMARA SALAD

Steps:

• Preheat oven to 200C (180C fan forced).
• Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool.
• Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool.
• Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels.
• Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine.
• Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine.
• serve sprinkles with remaining parsley.