Salads with kūmara
KÅ«mara Bacon Salad
Ingredients
4-5 red Sweetas KÅ«mara (peeled and cubed)
3-4 rashers of bacon
Cherry tomatoes, quartered
1 red capsicum, finely sliced
70g goats feta, cubed
Large handful of baby spinach, chopped​
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Method
Toss the cubed kūmara in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
After 15 minutes, lay the bacon rashers on top of the kūmara, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden. Let the kūmara and bacon cool a bit; roughly chop the bacon up. Add all the ingredients into a serving bowl, gently toss and enjoy!
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Recipe created by Nicci Webb.
Honey Roast KÅ«mara Salad
Ingredients
800g red kūmara, cut into chunks
2 tablespoons olive oil
1 tablespoon honey
1 cup broad beans
1 tablespoon extra olive oil
3 slices prosciutto
2 cups wild rocket
1/2 punnet cherry tomatoesDressing
3 tablespoons each: balsamic vinegar, olive oil
1 small clove garlic, crushed
Salt and pepper
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Method
Preheat the oven to 180°C. Place the kÅ«mara in a roasting dish lined with baking paper. Drizzle over the olive oil and honey and toss to combine. Roast in the oven for 25 minutes, or until the kÅ«mara is tender and golden. Set aside to cool.
Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the broad beans, bring the water back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool, then peel them.
Heat the extra olive oil in a frying pan over a medium to high heat. Add the prosciutto slices and cook for 1-2 minutes, or until they are crispy. Break the slices into smaller pieces.
To prepare the dressing, combine all the ingredients. Place the rocket, kūmara, broad beans, halved cherry tomatoes and prosciutto in a salad bowl. Add the dressing and toss gently.
Serves 4.
KÅ«mara, Bacon, Walnut & Orange Salad
Ingredients
Salad
1 medium red kūmara cut into 2-3cm chunks (leave the skin on)
1-2 teaspoons runny honey
3-4 rashers streaky bacon diced
2 good handfuls rocket leaves
1 orange skin removed, sliced
¼ cup walnuts chopped
Dressing
1 teaspoon wholegrain mustard
1 teaspoon liquid honey
lemon juice of ½
1 tablespoon extra-virgin olive oil
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Method
Preheat oven to 200°C.
Toss kūmara with honey and a good drizzle of olive oil in a roasting tray lined with baking paper. Season with salt and pepper, and roast for 25-30 minutes or until tender and slightly caramelised.
Heat a drizzle of oil in a fry pan, and fry bacon in a hot pan till crispy.
Mix all dressing ingredients together and season to taste with salt and pepper.
To serve, toss roast kūmara with rocket, orange, crispy bacon and walnuts with dressing and divide between plates.
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Recipe by Nadia Lim.