Kumara Citrus Salad Recipes

ROAST KUMARA SALAD

Steps:

• Preheat oven to 200C (180c fan forced).
• Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
• Combine the kumara, pine nuts, currants and coriander in a large bowl.
• Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.

CITRUS-BAKED KUMARA

Steps:

• Cook the scrubbed, unpeeled kumara in a covered container in a microwave until just tender. Stand until cook enough to handle, then cut into slices about 1cm thick, removing the skins if you want to. Arrange the slices in a large, flat ovenware dish which has been lightly buttered.
• Warm butter until melted. add remaining ingredients and heat until the sugar dissolves, then pour over the kumara. Bake at 180 degrees for 30minutes, or until surface is crisp and golden brown. Serve immediately.

KUMARA & CITRUS SALAD

Steps:

• Cook peeled kumara in salted water until tender.
• Drain. Slice kumara and place in a salad bowl.
• Break onion slices into rings.
• Peel oranges and remove all the white pith. Slice croswise.
• Add onion rings and oranges slices to the kumara.
• Place parsley, oil and vinegar into a jar and shake to combine.
• Pour dresing over the salad, toss gently and chill.

KUMARA CITRUS SALAD

Steps:

• Pre-heat oven to 180°C.
• Line an oven tray with baking paper.
• Peel Kumara and cut into serving sized pieces, peel onions and cut into wedges, place on oven tray, sprinkle with the brown sugar and bake for 35 minutes.
• Add the remaining ingredient to a jar and shake to combine.
• Place veges in a serving bowl, and pour over the dressing, toss to combine.