1 each: large red, gold and red kumara
4 tablespoons rice bran oil
200g fresh spinach leaves, destalked and washed
70g pine nuts
200g feta
salt and freshly ground black pepper
Preheat the oven to 200°C. Line a shallow baking tray with baking paper. Wash the kumara well, pat them dry and rub the skins with the oil. Place them on the tray and roast for 20-25 minutes, until they are tender when pierced – orange kumara takes about 5 minutes less cooking time.
Set aside the kumara to cool for 10 minutes, then slice them in half. Scoop out the centre of each kumara and place the flesh in a mixing bowl.
To make the stuffing, slice the spinach leaves and add them to the kumara flesh with the pine nuts. Crumble in the feta, season well with salt and pepper and mix the stuffing ingredients together.
Place the stuffing in the kumara halves and bake for 10-15 minutes, or until they are warmed through.
Serves 3.
TIP: The kumara can be prepared well ahead of time and reheated to serve.
4 tablespoons rice bran oil
200g fresh spinach leaves, destalked and washed
70g pine nuts
200g feta
salt and freshly ground black pepper
Preheat the oven to 200°C. Line a shallow baking tray with baking paper. Wash the kumara well, pat them dry and rub the skins with the oil. Place them on the tray and roast for 20-25 minutes, until they are tender when pierced – orange kumara takes about 5 minutes less cooking time.
Set aside the kumara to cool for 10 minutes, then slice them in half. Scoop out the centre of each kumara and place the flesh in a mixing bowl.
To make the stuffing, slice the spinach leaves and add them to the kumara flesh with the pine nuts. Crumble in the feta, season well with salt and pepper and mix the stuffing ingredients together.
Place the stuffing in the kumara halves and bake for 10-15 minutes, or until they are warmed through.
Serves 3.
TIP: The kumara can be prepared well ahead of time and reheated to serve.
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