1kg orange kumara
2 tblspn canola oil
1 1⁄2 tspn ground cumin
1⁄4 tspn chilli powder
1⁄2 tspn salt
1/3 cup extra virgin olive oil
2 tomatoes
small handful fresh coriander leaves
1 tspn white sugar
1 tblspn white wine vinegar
raw vegetables, eg, capsicums, carrots, celery; cut into crudités
pita bread, to servePreheat the oven to 180°C. Cut half of the kumara in half lengthwise. Place the pieces skin-side down in a deep baking dish and drizzle with the canola oil.
Bake for 30-35 minutes until the kumara is soft. Remove the kumara from the oven and set it aside to cool.
Scrape the cooled kumara out of its skin and place it in a food processor with the spices and salt. Whiz the mixture and continue blending while gradually drizzling in the olive oil. Transfer the mixture to a serving bowl.
Bring a small pot of water to a simmer. Remove the eyes from the tomatoes and score them lightly. Blanch the tomatoes in the water for a minute, or until the skins start to fall away. Drain them and cool them in iced water.
Peel skins from tomatoes, slice them in half and deseed them. Dice tomatoes and place them in a small bowl. Add the roughly chopped coriander, sugar and vinegar.
Toss tomato mixture and place on top of kumara dip.
Peel the remaining orange kumara and cut into batons.
Serve dip with vegetable crudités, kumara batons and pita.
Serves 6.
2 tblspn canola oil
1 1⁄2 tspn ground cumin
1⁄4 tspn chilli powder
1⁄2 tspn salt
1/3 cup extra virgin olive oil
2 tomatoes
small handful fresh coriander leaves
1 tspn white sugar
1 tblspn white wine vinegar
raw vegetables, eg, capsicums, carrots, celery; cut into crudités
pita bread, to servePreheat the oven to 180°C. Cut half of the kumara in half lengthwise. Place the pieces skin-side down in a deep baking dish and drizzle with the canola oil.
Bake for 30-35 minutes until the kumara is soft. Remove the kumara from the oven and set it aside to cool.
Scrape the cooled kumara out of its skin and place it in a food processor with the spices and salt. Whiz the mixture and continue blending while gradually drizzling in the olive oil. Transfer the mixture to a serving bowl.
Bring a small pot of water to a simmer. Remove the eyes from the tomatoes and score them lightly. Blanch the tomatoes in the water for a minute, or until the skins start to fall away. Drain them and cool them in iced water.
Peel skins from tomatoes, slice them in half and deseed them. Dice tomatoes and place them in a small bowl. Add the roughly chopped coriander, sugar and vinegar.
Toss tomato mixture and place on top of kumara dip.
Peel the remaining orange kumara and cut into batons.
Serve dip with vegetable crudités, kumara batons and pita.
Serves 6.
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