Kumara Fattoush Salad

4 small mixed kumara (600 g)

2 tbsp olive oil

2 tsp sumac spice (optional)


2 cloves garlic, peeled

¼ ciabatta loaf, sliced or 2 pita breads

drizzle of olive oil

salt & ground pepper to season


3 – 4 c mixed salad leaves, torn into rustic pieces

2 red capsicums, diced

2 radish, thinly sliced

1 telegraph cucumber, diced

½ bunch spring onion, thinly sliced

1 c fresh mint leaves, torn into pieces

2 tomatoes, cut into chunky pieces



2 lemons, juiced

2 tsp liquid honey

2 garlic cloves, crushed

¼ c olive oil

salt & pepper grinder to season


seeds from one pomegranate

½ c natural yoghurt

Preheat oven to 200°C. Peel the kumara, and cut into chunky pieces. Place in a baking dish, brush with the olive oil and sprinkle over the sumac. Bake for around ½ hour until tender. Remove from the oven and let cool.

Bruise the garlic with the back of a knife and rub on to the bread slices. Cut the bread into chunky croutons, spread on a baking dish and sprinkle with olive oil. Bake until lightly coloured and crisp in the oven at the same time as the kumara.

Dressing – Mix together the lemon juice, honey, garlic and olive oil. Season with a pinch of salt and a grind of black pepper. 

To Serve – In a bowl toss together the salad ingredients along with a kumara and croutons. Spoon over the dressing and toss again. Sprinkle over the pomegranate seeds and a drizzle of natural yoghurt.