Roast kumara and herb salad
Salad days are summer days. Crunchy vegetable salads are delicious topped with lashings of good mayo, but they are even healthier when sprinkled with lemon juice, verjuice or a fruit vinegar.
Salads are a great way to use up leftover roast meats, baked ham, turkey or chicken. However, you can also add protein by opening a can of beans such as cannellini, kidney, chick peas (also called garbanzo beans) or black beans. Or try roasted nuts, such as cashews, Brazils, almonds or pine nuts. Add carbohydrate to a salad with cooked pasta such as macaroni, spirals, bow ties or orzo.
Refresh salad greens before use. Carefully wash in cold water, then shake or pat dry gently with a paper towel. Place loosely in a plastic bag. Do not pack tightly or squash. Refrigerate for at least one hour.
Gold kumara holds its shape well in salads. Excellent served with roasts or grills.
|750 g||Golden kumara|
|5 Tbsp||Olive oil|
|2 large||Spring onions, diced|
|1 cup||Basil leaves|
|1 cup||Mint leaves, thickly sliced|
|½ cup||Fresh coriander|
|6 cloves||Garlic noir|
- Preheat the oven to 200C.
- Peel and cut the kumara into 2-3 chunks. Place in a plastic bag and add the olive oil, salt and pepper. Move around until well coated. Spread onto a baking dish.
- Bake for about 20 minutes until tender and golden. Cool to room temperature. Place in a serving dish with the spring onions and herbs. Season if necessary. Toss gently. Take care not to break up the kumara. Halve the garlic cloves lengthwise and dot over the top.
- Whisk the dressing ingredients. Drizzle over the salad just before serving.