4 gold or orange kumara, washed, unpeeled and cut into wedges
2 Tblspns olive oil
3 tomatoes, deseeded and sliced
100g blue cheese (more or less to taste)
1/2 packet mesclun salad
extra drizzle of olive oil
drizzle of lemon juice or balsamic vinegar
salt and pepperPlace the prepared kumara in a baking dish. Pour over the oil and mix well. Bake, uncovered in a hot oven for 45-55 minutes or until the kumara is golden and tender. Turn during cooking.
Place the mesclun salad in a bowl and gently toss with the extra olive oil, lemon juice or vinegar and salt and pepper to taste. Place on each serving plate then scatter tomato, kumara and blue cheese on top.
Serve as is, or with a creamy blue cheese dressing for extra bite.
Serves 4.
2 Tblspns olive oil
3 tomatoes, deseeded and sliced
100g blue cheese (more or less to taste)
1/2 packet mesclun salad
extra drizzle of olive oil
drizzle of lemon juice or balsamic vinegar
salt and pepperPlace the prepared kumara in a baking dish. Pour over the oil and mix well. Bake, uncovered in a hot oven for 45-55 minutes or until the kumara is golden and tender. Turn during cooking.
Place the mesclun salad in a bowl and gently toss with the extra olive oil, lemon juice or vinegar and salt and pepper to taste. Place on each serving plate then scatter tomato, kumara and blue cheese on top.
Serve as is, or with a creamy blue cheese dressing for extra bite.
Serves 4.
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