Recipes

DONNA'S ROAST KUMARA SALAD WITH MINT & HONEY DRESSING

Posted On: 2015-07-09 11:13:17

INGREDIENTS:

1 red onion, thinly sliced

1.5kg kumara, scrubbed, cut into 3cm cubes

2 Tablespoons olive oil

4 spring onions, white & green parts sliced diagonally

1⁄3 cup coriander leaves

150 grams baby spinach leaves

150 grams golden sultanas

Handful mint leaves, finely chopped

1 clove garlic, finely chopped

1 Tablespoon runny honey

1⁄2 teaspoon Dijon mustard

1⁄2 teaspoon mild curry powder

2 Tablespoons red wine vinegar

6 Tablespoons extra virgin olive oil

DIRECTIONS:

Preheat the oven to 180°C.

Put the red onion in a bowl & cover with cold water. Set aside.

Toss the kumara with the olive oil & season with salt & freshly ground black pepper.

Arrange on an oven tray in a single layer then roast for 20 minutes or until tender & crisp around the outsides.

Remove from the oven & set aside to cool.

Drain the onion & toss together with the spring onions & coriander.

Put the spinach leaves on a platter then top with the kumara & onion mixture.

Sprinkle with the sultanas.

Put the mint, garlic, honey, mustard, curry powder, vinegar & extra virgin olive oil in a small bowl.

Whisk to combine then drizzle over the salad & serve immediately.

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