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.