White fleshed kumara keep their shape when roasted and turn dense and buttery. Infused with an aromatic dressing while still warm, this is a wonderful salad to serve over summer.
Serves: 8–10
INGREDIENTS
1 kilogram purple skinned kumara, washed
olive oil
sea salt and freshly ground pepper
Dressing
small handful each coriander and mint
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 tablespoon runny honey
5 tablespoons olive oil
juice 1 lemon (remove the zest before juicing)
To serve
2 spring onions, thinly sliced
micro greens, optional
zest 1 lemon
METHOD
Preheat the oven to 180˚C.
Cut the kumara into large bite sized pieces and toss with olive oil, salt and pepper.
Place on a baking tray and roast for 25 minutes until golden and tender, turning occasionally. Transfer to a large bowl.
Dressing: Place all of the ingredients in a food processor and blend until smooth and bright green. Season and add half of the dressing to the warm kumara and toss to combine then set aside to cool.
Just before serving add the remaining dressing and the spring onions and gently combine. Transfer to a serving bowl and scatter with the micro greens and lemon zest.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.