4 mixed Kumara, cut in half lengthways
2 tbsp olive oil
2 tsp flaky sea salt
2 firm pears, cut into wedges
1 tin chickpeas, drained and rinsed.
1 tbsp olive oil
½ tsp chilli flakes
1 tsp ground cumin
½ tsp turmeric
4 c fresh mixed salad leaves
2 radish, finely sliced
2 tbsp red wine vinegar
4 tbsp olive oil
Pre-heat oven to 200°C. Trim the rounded sides of the kumara off a little so that they can sit flat on an oven tray. Brush the kumara with olive oil and sprinkle with sea salt. Bake until tender, approx. 15 mins.
Sauté the pears in a frypan with 2 tbsp olive oil, until they are glazed and just cooked, but still have a crunch. Remove from the frypan and cool.
Put 1 tbsp olive oil into a frypan, heat and sear the chickpeas along with the spices. Add the pears back to the frypan, and toss to warm through.
To serve – Arrange the baked kumara halves, pears, chickpeas, salad leaves and radish on a serving platter. Scatter with fresh herbs, and drizzle with the red wine vinegar and olive oil.
Serves 4 – Vegan, Gluten Free