Roast Kumara Salad with Mint & Honey Dressing
Celia Harvey
tags:Celia Harvey, kumara, salad, honey, mint
Serves
8Preparation
15 mins plus cooling timeCook
20 minsIngredients
1 red onion, thinly sliced | |
1.5kg golden kumara, scrubbed, cut into 3cm cubes | |
2 tablespoons olive oil | |
4 spring onions, white and green parts sliced diagonally | |
1⁄3 cup coriander leaves | |
150g spinach leaves | |
150g golden sultanas | |
a handful of 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 |
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
Instructions
1. | Preheat the oven to 180°C. |
2. | Put the red onion in a bowl and cover with cold water. |
3. | Set aside. |
4. | Toss the kumara with the olive oil and season with salt and freshly ground black pepper. |
5. | Arrange on an oven tray in a single layer then roast for 20 minutes or until tender and crisp around the outsides. |
6. | Remove from the oven and set aside to cool. |
7. | Drain the onion and toss together with the spring onions and coriander. |
8. | Put the spinach leaves on a platter then top with the kumara and onion mixture. |
9. | Sprinkle with the sultanas. |
10. | Put the mint, garlic, honey, mustard, curry powder, vinegar and extra virgin olive oil in a small bowl. |
11. | Whisk to combine then drizzle over the salad and serve immediately. |
Recipe Celia Harvey / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
Leave a Reply