Autumn Kumara Salad


2 -3 medium Fieldco kumara, peeled and chopped into small pieces
½ bag spinach leaves
125gms crème fraîche
4 rashers of streaky bacon
½ avocado
¼ tub cherry tomatoes chopped in halves
1 - 2 spring onions


Boil Kumara in a pot with a little water and salt until cooked and tender. Place cooked kumara onto a baking tray, drizzle with oil and roast in the oven at 180°C for 30 minutes or until crispy and golden. While Kumara is roasting, slice avocado, spring onions and cherry tomatoes. Set aside.

Chop Bacon and fry in a frying pan with oil until cooked and crispy. Set aside.

Lay spinach leaves out on a platter, place kumara on top and spoon over the crème fraîche. Top with the last four ingredients. Place in the oven to heat. Be careful not to keep in the oven too long as the spinach leaves will begin to wilt.

Serves 6

Gluten Free

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