2 orange kumara
2 gold kumara
scallops (allow minimum 4 per person depending on size)
olive oil
baby spinach leaves
dressing:
1/4 cup olive oil
2 tblspns white wine vinegar
2 tblspns lemon juice
1 tblspn sweet chilli sauce
1 tblspn chopped parsley
Peel the kumara & cut into small chunks. Boil in salted water until just cooked then drain well.
Heat olive oil and cook scallops in a hot pan very quickly each side until just brown. Drain scallops on paper towel to remove any excess oil.
Mix the dressing ingredients in a small bowl.
Place the kumara, scallops, spinach leaves & a little of the dressing in a large bowl & gently toss to combine.
Serve on a large platter or individual plates & drizzle the remaining dressing over the salad.
Servings: 4 small portions.
2 gold kumara
scallops (allow minimum 4 per person depending on size)
olive oil
baby spinach leaves
dressing:
1/4 cup olive oil
2 tblspns white wine vinegar
2 tblspns lemon juice
1 tblspn sweet chilli sauce
1 tblspn chopped parsley
Peel the kumara & cut into small chunks. Boil in salted water until just cooked then drain well.
Heat olive oil and cook scallops in a hot pan very quickly each side until just brown. Drain scallops on paper towel to remove any excess oil.
Mix the dressing ingredients in a small bowl.
Place the kumara, scallops, spinach leaves & a little of the dressing in a large bowl & gently toss to combine.
Serve on a large platter or individual plates & drizzle the remaining dressing over the salad.
Servings: 4 small portions.
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