Kumara, Carrot and Horopito Salad

Recipe and Images: 5+ A Day

Serves: 2 mains or 4-6 sides

3 medium kūmara, chopped into bite-sized pieces
½ large carrot, cut into thick chunks
60g fresh spinach
½ red onion, sliced chunky
1/3 cup sunflower seeds
4 sundried tomato strips, finely chopped
½ teaspoon chia seeds
drizzle olive oil
salt and pepper to season

Horopito and Lemon Dressing

¾ cup water
¼ cup vinegar
¼ cup sugar
1 tsp salt
good handful of fresh or dried horopito leaves
3–6 cloves garlic, according to taste
¼ red capsicum
1/3 medium-sized carrot
1 tbsp cornflour
10–15cm fresh ginger
juice and rind of 3 lemons

Preheat oven to 180°C.

Wash and chop kūmara then place into an ovenproof dish, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes.

Once baked, add the carrot and red onion to the ovenproof dish and return to the oven for another 5-10 minutes or until the carrot and red onion has softened and the kūmara is cooked through.

In a bowl, add the cooked kūmara, carrot, red onion, spinach, sunflower seeds and chia seeds. Pour the horopito and lemon dressing (method below) on top and mix everything together. Fold in sundried tomatoes. Add additional salt and pepper if needed.

Serve hot or cold as a meal or side dish.


Put the water, vinegar, sugar and salt into a saucepan and bring to a simmer.

Add the fresh or dried horopito leaves. You may want to tear them up a little to help them release their heat and flavour.

Simmer for 5–10 minutes.

Meanwhile, finely chop or mince the garlic cloves, de-seed and chop the capsicum as finely as possible and finely grate the carrot. Add lemon juice and rind.

Strain the horopito from the liquid.

Add the garlic, capsicum and carrot to the liquid and simmer for another 5–10 minutes.

Mix the cornflour with two tablespoons of water and stir it into the hot liquid.

Simmer the mix for another minute or so until the cornflour is cooked. The liquid will be translucent.

Remove the saucepan from the heat.

Grate the fresh ginger and, by hand, squeeze the juice from the gratings into the saucepan and stir to combine.

Pour the hot sauce into hot, sterilised jars to cool.

Share This Post