Recipe

Roasted kumara and rocket salad

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Roasted kumara and rocket salad
  • 600 gram kumara, cut into 2cm pieces
  • 2 tablespoon vegetable or olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, crushed
  • 250 gram green beans, halved diagonally
  • 200 gram baby rocket leaves
  • 1/2 cup greek-style natural yogurt
  • 2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup coriander leaves

Method

Roasted kumara and rocket salad
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  • 2
    Place kumara in a bowl. Add oil, cumin, ground coriander and garlic; toss to combine. Place on prepared tray. Bake for 20 minutes or until golden and tender. Cool.
  • 3
    Meanwhile, blanch beans in a saucepan of boiling water until bright green and crisp. Rinse beans under cold running water; drain well.
  • 4
    Arrange rocket, kumara and beans in a shallow serving bowl. Place yogurt, zest and juice in a bowl; stir to combine. Drizzle dressing over kumara mixture; top with coriander leaves.

Notes

Replace kumara with pumpkin. Add a thinly sliced fresh long red chilli.

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