KUMARA SALAD
I love sweet potato and so healthy for a diabetic - this is a very simple recipe when you need a quick side dish.
Provided by ImPat
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220C (200C fan forced).
- Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender.
- Combine kumara with remaining ingredients in a medium bowl.
CHICKPEA AND KUMARA SALAD
Kumara is gold sweet potato. For this recipe you could substitute a can of washed and drained chickpeas in place of the dried. If using the dried chickpeas, they do need to be soaked in water overnigh tand then cooked for about an hour
Provided by Jubes
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight.
- Drain the chickpeas and rinse them in fresh water.
- Preheat oven to 220°C or 200°C if using a fan-forced oven.
- Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas.
- Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes.
- Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard.
- Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine.
ROASTED KUMARA (SWEET POTATO) SALAD
Roasted sweet potato served on a bed romaine. Any nut can be subbed for the pine nuts, i.e. macadamia or pistachios.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F.
- Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
- Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
- Sprinkle on crumbled feta and pine nuts.
- Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Nutrition Facts : Calories 421.8, Fat 36, SaturatedFat 6.5, Cholesterol 16.7, Sodium 546.6, Carbohydrate 21, Fiber 3.9, Sugar 7.5, Protein 6.9
ROAST KUMARA SALAD
Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.
Provided by ImPat
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
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.
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