Confession: I love kumara. To be honest, it would be hard not to love kumara. With three colours to choose from, each colour with it’s own unique flavour and distinct texture, the kumara is an incredibly versatile vegetable. I have always thought of it as a better version of a potato, and this summer I have tried to include it in as many of my meals as possible.
During the summertime I enjoy eating lightweight meals such as fish and salads, so here is a beautiful kumara salad recipe that I have recently been trying out. It comfortably acts as a side dish for a five-person meal. I hope you enjoy it!
5 large golden kumara
1 tbsp olive oil
salt and pepper
140g feta cheese
50g toasted pine nuts
4 spring onions
1/2 small bunch parsley
2 tbsp extra-virgin olive oil
2 tbsp clear honey
5 tbsp white wine vinegar
- Pre-heat the oven to 200C/180C for fan-based.
- Peel the kumara and cut them into large chunks. Toss them with the olive oil and season accordingly.
- Spread the kumara out on a lined baking tray and roast them for30-35 minutes until they are tender. Cool the kumara until they are at room temperature.
- Add all the dressing ingredients into a bowl and whisk them together. Season accordingly.
- Pile all the kumara onto a serving platter and drizzle the dressing over it.
- Dice the feta, then scatter it and the pine nuts over the salad.
This is a cheap and easy recipe to throw together. It can be served alongside either a hearty meat meal – such as beautifully marinated pork chop – or a lighter fish dish. It can also be adapted into a vegan salad by substituting the feta cheese for a vegan tofu cheese, and excluding the honey from the dressing.
Let me know how it work outs for you!