KAREN'S KUMARA WITH CREAMY COCONUT DRESSING
INGREDIENTS:
900 grams Red kumara, skin on, cut into 3cm chunks
4 Eggs
¼ cup Greek yoghurt, natural, unsweetened, thick
¼ cup Coconut cream
½ Lemon, juice of
350 grams Cherry tomatoes
½ bunch Parsley
2½ Tablespoons Capers
2 Avocados, firm, ripe
DIRECTIONS:
Place kumara, whole eggs & 1 teaspoon salt in a large pot & cover with cold water.
Bring to a gentle boil & time for 6 minutes, then remove eggs but continue cooking until kumara are just tender, about another 2-3minutes.
Drain eggs under cold water & set aside.
Mix yoghurt, coconut cream & lemon juice together & set aside.
Halve cherry tomatoes; finely chop parsley until you have ½ cup; chop capers; peel & slice avocadoes.
Peel shells of eggs & quarter.
Drain & toss kumara/potatoes with egg, tomatoes, parsley, capers & avocado.
Season to taste with salt & pepper & dress with coconut dressing.