KAREN'S KUMARA WITH CREAMY COCONUT DRESSING

Posted On: 2014-01-12 12:29:46

 

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.


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