Sweet potato salad
Photo by Michael Craig
This is my take on a classic potato salad, which uses kumara instead of potato. It’s so simple and so delicious. Sumac, if you’re not familiar with it, is a spice used in Middle Eastern cooking which has a tangy flavour. It goes well with the mayonnaise here. This salad is a great addition to any barbecue.
- Preheat oven to 190C. Place kumara in a roasting tray and drizzle over the oil. Add salt, pepper, sumac and smoked paprika. Roast for about 40 minutes until golden and crispy.
- Mix together the mayonnaise and the sumac. While the kumara is cooking, cook the bacon, and toast the walnuts in a frying pan with no oil. Be careful not to burn them. Slice the spring onions.
- Allow the kumara to cool slightly before putting in a bowl, and adding all other ingredients. Mix gently and serve warm.