I got a request for Kumara salad via facebook. This one was very popular in the cafe and is really easy to put together. It’s great to take to BBQ’s as it is gluten free and vegetarian so will please those on special diets. To make it dairy free simply omit the sour cream.
I like using a variety of coloured kumara in it for some interest.
3 med-large Kumara
Salt and pepper
2 spring onions
1/4 cup sour cream
1/4 cup aioli
1 teaspoon curry powder
Scrub the Kumara and chop into even (aprox. 1 cm) pieces. Place in a roasting dish, sprinkle with oil and season well. Roast in moderate oven for 45 minutes or until the kumara is just cooked. Remember it will continue to cook as it cools down and if you over cook it as it can turn to mush.
When the kumara is cool add chopped spring onions and peeled and chopped oranges. To dress simply mix the sour cream and aioli with curry powder and toss this through the kumara. Garnish with toasted pumpkin seeds and fresh coriander.