AFTER THE Christmas rush we all need to cool the jets and move on to a more relaxed stress-free summer. Since it is all about ‘New year, new me’ I’m looking forward to some lip-smacking kūmara salad inspiration. Living in the west of Ireland, something I really crave is the humble little red root vegetable, so here are some kūmara glow-up recipes coming to you hotter than the Met Gala.

1
My kickin’ kūmara and tahini dip is amazing. Last time I was in Beirut I learnt all these amazing dips and sauces but this is one I keep on making. Roast two medium kūmara, then take the juice of 3 lemons, 3 tablespoons white tahini, 1 teaspoon each dried ground coriander and cumin, 4 cloves garlic, 30ml pomegranate molasses and salt and pepper to taste and blitz it all up in a blender until smooth. Depending on your tahini you might need to add 2 tablespoons of hot water. Spread on a large plate, sprinkle with cooked chickpeas, crumbled feta and olive oil and a handful of picked fresh mint and coriander.

2
I’ve done my own Kiwi riff on kūmara latkes, the Hanukkah classic. They are my favourite thing to chow down on when I visit New York and by adding some amazing Kiwi smoked salmon this will make and feed six people easy. Grate 4 medium-sized kūmara on a box grater, dice 1 large white onion and sprinkle with sea salt and white pepper. Add 3 eggs, 3 tablespoons cornflour and 40g dried panko breadcrumbs and mix together in a large bowl. Shallow fry spoonfuls of the mixture on a medium heat until they are crispy. Serve with some smoked salmon and sour cream, and I love a tablespoon of kimchi with this to add some spicy vibes.

3
Kūmara and chorizo sausage hash is such a great side to serve with lemon- roasted chicken and salad, and it is mega simple because the chorizo sausage does all the work for you. Take 4 medium kūmara, toss in olive oil, salt and pepper and roast until golden brown, then set aside. In a pan, put a dash of olive oil, 2 finely diced red onions and 1 teaspoon crushed garlic and cook until soft then add your cooking chorizo to the pan getting all that stunning Spanish flavour out. Once cooked, add the roasted kūmara and 1⁄2 teaspoon smoked paprika. Sprinkle with flat-leafed parsley and fresh coriander to serve.

4
I’m obsessed with anything Greek, especially gyros, and these Greek-style kūmara gyros are so easy to make ya can stick them in a flatbread and rock to the beach. Take 4 medium kūmara, 1 packet haloumi cut in tiny squares and sprinkled with honey, 1 teaspoon each garlic and ginger, 1 teaspoon dried oregano and some olive oil and roast at 180°C for around 25 minutes. I lay my flatbread out and smother it in hummus, grated carrot and lettuce. Then I make a quick dip with 100g Greek yoghurt, 2 lunchbox cucumbers grated and drained, 1 teaspoon garlic and 1 handful chopped mint. Add the kūmara to the flatbread, dollop the yoghurt on top with a drizzle of your favourite hot sauce and you’re ready.

Wairoa-born Jess Murphy is chef- owner of Michelin-awarded restaurant Kai in Galway, Ireland. She was named Global Ambassador for 2024 at the Women in Food and Drink Aotearoa New Zealand Awards.