Roasted kumara and orange salad with citrus mayonnaise
Salad:
4-6 kumaras, scrubbed and cut into equal-sized pieces
2 tablespoons each: light olive oil, honey
zest of 1/2 orange
1/2 teaspoon chilli flakes (optional)
salt and pepper
130g mesclun lettuce
2-3 oranges, segmented
2-3 spring onions, finely sliced
3 tablespoons fresh mint, finely chopped
Mayonnaise:
4 tablespoons each: mayonnaise, sour cream
1 teaspoon finely grated orange zest
3-4 tablespoons orange juice
Preheat the oven to 200°C. Line an oven tray with baking paper.
In a small bowl, mix together the mayonnaise, sour cream, orange zest and juice (if you want to drizzle the mayonnaise over the salad then thin it with orange juice). Refrigerate until ready to serve.
Place the olive oil, honey, orange zest and chilli flakes in a clean plastic bag. Add the kumara pieces and toss until well coated with the mixture.
Tip on to the prepared oven tray and spread out to a single layer. Season well. Bake for 15-20 minutes until golden. Set aside to cool a little.
When ready to serve, pile the mesclun on to a serving platter. Top with the roasted kumara, orange segments, spring onions and mint. Serve with the citrus mayonnaise.
Serves 6-8.
TIP: You can add cooked chicken to make this salad a complete meal.
4-6 kumaras, scrubbed and cut into equal-sized pieces
2 tablespoons each: light olive oil, honey
zest of 1/2 orange
1/2 teaspoon chilli flakes (optional)
salt and pepper
130g mesclun lettuce
2-3 oranges, segmented
2-3 spring onions, finely sliced
3 tablespoons fresh mint, finely chopped
Mayonnaise:
4 tablespoons each: mayonnaise, sour cream
1 teaspoon finely grated orange zest
3-4 tablespoons orange juice
Preheat the oven to 200°C. Line an oven tray with baking paper.
In a small bowl, mix together the mayonnaise, sour cream, orange zest and juice (if you want to drizzle the mayonnaise over the salad then thin it with orange juice). Refrigerate until ready to serve.
Place the olive oil, honey, orange zest and chilli flakes in a clean plastic bag. Add the kumara pieces and toss until well coated with the mixture.
Tip on to the prepared oven tray and spread out to a single layer. Season well. Bake for 15-20 minutes until golden. Set aside to cool a little.
When ready to serve, pile the mesclun on to a serving platter. Top with the roasted kumara, orange segments, spring onions and mint. Serve with the citrus mayonnaise.
Serves 6-8.
TIP: You can add cooked chicken to make this salad a complete meal.
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