Kumara Bacon Salad

Let's be honest... If something has bacon in it, it's going to taste pretty dam good, right?!
✔4-5 red Sweetas Kumara (peeled and cubed)
✔3-4 rashers of bacon
✔Cherry tomatoes, quartered
✔1 red capsicum, finely sliced
✔70g goats feta, cubed
✔large handful of baby spinach, chopped
1) Toss the cubed kumara in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
2) After 15 minutes, lay the bacon rashers on top of the kumara, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
3) Let the kumara and bacon, cool a bit; roughly chop the bacon up.
4) Add all the ingredients into a serving bowl, gently toss.
Delish!! Enjoy, no dressing needed

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

This is a great addition to barbecue food! Cut the vegetables into big bold pieces for the best effect and ease of cooking.2 medium peppers, deseeded and cut into chunky wedges
3 courgettes or 1 medium egg plant, cut into 1 cm thick slices or slabs
2 onions, cut into wedges
8-10 whole unpeeled cloves of garlic
2 medium kumara, peeled and sliced into 1/2 cm thick slabs (optional)
1/4 cup olive oil
2 cloves garlic, crushed
1 tbsp brown sugar
freshly ground black pepper

Place all the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the oil, crushed garlic, sugar and pepper. Stir into the vegetables to evenly coat. Cook on a medium to hot barbecue plate for about 10 minutes or until tender.

Serves 4-6.

The richness of the beetroot, the tangy flavour of horseradish and the mellow taste of the kumara make this combination truly special.2 medium gold or orange kumara, sliced
2 red onions, peeled and cut into wedges
3 beetroot, unpeeled and cut into wedges
8 whole button mushrooms
2 tsp horseradish sauce
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp brown sugar
freshly ground black pepperPlace the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the horseradish, oil, lemon juice, sugar and pepper.
Pour over the vegetables. Mix to evenly coat. Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.
Serves 4.

1kg purple kumara
1.4kg pork shoulder roast
salt for seasoning
4 apples
2 tablespoons canola oil
1/4 cup honey
1 bunch watercressPreheat the oven to 180°C. Remove any string and open out the pork roast so it is half the thickness. Season the pork well
with salt on both sides.
Wash the purple kumara well and slice into 1cm rounds. Slice the apples into quarters, remove the cores and slice each piece again in half. Place the kumara and apples into a roasting dish and toss with the oil and honey. Season with salt and roast in the oven for an hour, tossing occasionally.
Place the pork crackling side up onto a rack then place over a baking dish in the oven. Roast for 1 hour.
Wash the watercress well and arrange on a large serving platter. Place the kumara and apple over the watercress, drizzling over any remaining honey. Carve the pork and crackling and arrange around the vegetables.
Serves 4.
TIP: If your pork crackling isn't as crisp as you'd like, grill it until crispy.

3-4 medium red kumara (600g), scrubbed & sliced thinly (1/2cm thick)
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons runny honey
1 teaspoon fennel seeds
2 red onions, cut into chunky wedges
lettuce leaves to serve (optional)Place the vegetables in a roasting pan. Combine the lemon juice, oil, honey & fennel seeds. Pour over the vegetables. Bake at 200°C for 20-25 minutes or until tender & golden brown. Serve either as is, or cool slightly & toss through lettuce leaves.
Serves 4-6.

4-5 medium gold kumara (700g)
2 tbsp boiling water
1/4 cup craisins or currants
1/4 cup red wine vinegar
2 tbsp brown sugar
2 tbsp olive oil
2 spring onions, finely sliced
2 tbsp toasted pinenutsPour the boiling water over the craisins, allow to stand while the kumara cooks. Peel the kumara and cut into chunks, boil for 15-20 minutes or until softened. Drain. Add the oil, vinegar and sugar to the water and craisins. Mix until the sugar is completely dissolved. Place the kumara, spring onions and pinenuts in a bowl. Pour the cranberry dressing over and turn gently. Serve either warm or cold.
Serves 4.

800g Red Kumara, cut into chunks
2 tablespoons olive oil
1 tablespoon honey
1 cup broad beans
1 tablespoon extra olive oil
3 slices prosciutto
2 cups wild rocket
1/2 punnet cherry tomatoesDressing
3 tablespoons each: balsamic vinegar, olive oil
1 small clove garlic, crushed
salt and pepper
Preheat the oven to 180°C. Place the kumara in a roasting dish lined with baking paper. Drizzle over the olive oil and honey and toss to combine. Roast in the oven for 25 minutes, or until the kumara is tender and golden. Set aside to cool.
Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the broad beans, bring the water back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool, then peel them.
Heat the extra olive oil in a frying pan over a medium to high heat. Add the prosciutto slices and cook for 1-2 minutes, or until they are crispy. Break the slices into smaller pieces.
To prepare the dressing, combine all the ingredients. Place the rocket, kumara, broad beans, halved cherry tomatoes and prosciutto in a salad bowl. Add the dressing and toss gently.
Serves 4.

3 large kumara
220g tin pineapple pieces (in juice)
1/2 cup walnut halves
1/2 cup chopped green pepperDressing:
1 tsp lemon rind
1/4 cup pineapple juice
2 tbsp oil
freshly ground black pepper
Scrub the kumara, do not peel. Cut in half and boil for 20-25 minutes or until softened but still firm. Drain, cut into bite-sized chunks. Drain the pineapple, reserving 1/4 cup of the juice. Place the kumara, pineapple, walnuts and green pepper in a bowl. Pour over the dressing and mix well. Serve either warm or chilled.
Dressing:
Blend the lemon rind, reserved pineapple juice, oil and pepper together.
Serves 4.

600g red kumara
600g baking roasting potatoes
600g carrotsSeasoning:
2 tblspn olive oil
2 tspn crushed garlic
1 tspn rosemary - fresh (chopped) or dried
1 tspn cumin seeds
1 tspn yellow mustard seeds
salt & pepper
Dressing:
1 cup sour cream
2 tblspn whole grain mustard
1/2 medium sized red onion, finely diced
flat leafed parsley, chopped
salt & pepper to taste
Pre-heat oven to 180°C.
Cube the vegetables leaving the skins on and combine with seasonings in a roasting dish.
Bake for 30 minutes or until golden and tender. Cool.
Combine dressing ingredients and stir through cooled vegetable mixture.
Serves 6.

4-5 medium kumara
2 tablespoons canola oil
3 tablespoons white wine vinegar
2 tablespoons wholegrain mustard
1 small garlic clove, chopped
1/2 teaspoon plain salt
1/2 teaspoon honey
1/2 cup vegetable oil
6 rashers bacon
1 bunch flat-leaf parsleyWash the kumara, cut into slices and dry them well. Toss in the canola oil and cook on a barbecue at a medium heat for 20-25 minutes, turning them occasionally until they are soft when pierced with a knife.
Whisk together the vinegar, mustard, garlic, salt and honey. While still whisking, slowly pour in the oil. Keep whisking until the mixture is well combined and thick in consistency.
In a medium-sized frying pan, fry the bacon until it is crisp and drain it on paper towels. Chop the bacon roughly and set it aside. Pick the parsley leaves off the stalks, discard the stalks and chop the leaves finely.
Toss the kumara in the mustard and vinaigrette mixture. Add the bacon and parsley and mix through.
Serves 6.