4 medium kumara (gold, orange and red), sliced into 0.5cm-thick rounds
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt
50g feta cheese
1/2 cup sour cream
1 tablespoon sweet chilli sauce
100g rocket or mesclun leaves
6-8 sun-dried tomatoes, sliced
1/4 cup roasted, salted cashews
Preheat a barbecue grill and cook the kumara slices over a low heat for 4-5 minutes until they are tender and coloured.
To make the feta sour cream, combine the feta cheese, sour cream and sweet chilli sauce and blend until creamy.
Arrange the rocket or mesclun leaves on a platter and layer over the barbecued kumara slices, sliced sun-dried tomatoes and roasted cashews. Serve with the feta sour cream.
Made in 30 minutes
Serves 4 as a side dish