Kumara Salad with Orange Tahini Dressing
A Kiwi classic! Roasted kumara tossed with caramelised onions, rocket and a zingy dressing. Serves 6 as a side.
Ingredients
- 3 kumara red, orange, gold varieties
- 1 ½ tablespoons olive oil
- 3 sprigs fresh thyme
- 5 garlic cloves whole
- 1 red onion
- 2 teaspoons yellow mustard seeds
- 2 teaspoons pure maple syrup
- 2 teaspoons balsamic vinegar
- 1 heaped cup fresh rocket/arugula
Dressing:
- 1 tablespoon fresh orange juice
- 1 scant tablespoon tahini hulled
- 1 teaspoon Dijon mustard
- ½ teaspoon wholegrain mustard
- 2 teaspoons olive oil
- 2 teaspoons pure maple syrup
- pinch of sea salt
Instructions
KUMARA SALAD:
- Pre-heat oven at 170˚C (338˚F).
- Wash, pat dry, and cut kumara into chunks, place in a baking dish with garlic cloves.
- Drizzle over ½ tablespoon olive oil, toss to coat, then add fresh thyme.
- Bake for about 35 minutes or until soft and golden, set aside. Once cooled enough to handle, peel the skins off the garlic cloves.
- To prepare the caramelised onion, heat 1 tablespoon olive oil in a pan, then add finely sliced red onion, add mustard seeds, cook over medium heat until soft and golden.
- Add 2 teaspoons each pure maple syrup and balsamic vinegar, turn the heat down slightly and let cook for a further 10-15 minutes until caramelised.
- Combine roasted kumara, caramelized onion and 1 heaped cup fresh rocket in a large serving bowl.
DRESSING:
- Whisk all ingredients together then pour liberally over the kumara salad.
- Serve and enjoy!
Notes
- You can substitute the kumara for regular sweet potato
- Avoid crowding the kumara in the baking tray or it will steam rather than roast
- Hulled tahini is my preference for the dressing as unhulled tahini can be bitter
- You probably won't need all the dressing for this salad
- Nutrition panel is an estimate only
Nutrition
Calories: 159kcalCarbohydrates: 20gProtein: 2.8gFat: 7.8gSaturated Fat: 1gFiber: 2.7gSugar: 7.7g
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