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Recipe

Kumara rosti salad

Mar 29, 2012 1:00pm
  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon dried chilli flakes
Kumara rosti salad
  • 2 cup kumara, peeled, grated
  • 2 tablespoon plain flour
  • 2 tablespoon vegetable oil
  • 40 gram butter
  • 400 gram can lentils, drained, rinsed
  • 2 tomatoes, seeded, chopped
  • 100 gram green beans, blanched
  • 1 cup baby spinach leaves
  • 1 cup parsley leaves
  • 1 red onion, sliced

Method

Kumara rosti salad
  • 1
    In a bowl combine kumara and flour. Toss to coat and season to taste. Shape tablespoons of mixture into flat discs.
  • 2
    In a large frying pan, heat half oil and butter together on medium. Pry discs in 2 batches, 1-2 minutes each side, until golden and crisp, adding extra butter and oil as required. Drain on paper towel.
  • 3
    In a large bowl combine lentils, tomato, beans, spinach, parsley and onion.
  • 4
    Make Dressing; in a small jug, whisk all ingredients together. Season to taste. Drizzle over salad, tossing to coat. Top with rosti to serve.

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