Fieldco LtdFieldco LtdRoast Kumara
900g baby kumara RUBIES , halved
1 T olive oil
½ tsp salt
Salad
120g bag rocket leaves
70g (½ cup) pistachios, chopped
1 large avocado, sliced
200 – 400g hot smoked salmon, flaked
4 T pomegranate jewels (optional)
½ lemon
extra dill & mint leaves to garnish
Dressing
4 T mayonnaise
4 T yoghurt
1 lemon, zested & 2 T juice
4 T chopped dill & mint
½ tsp salt
ground black pepper
Roast Kumara
Preheat oven to 220 °C. Halve the kumara RUBIES, and toss with olive oil and salt. Place on a baking tray and roast for 20 – 25 minutes. Remove from oven and cool to room temperature.
Dressing
Blend or mix all ingredients together and set aside.
Salad
On a large platter, lay out the rocket. Place the roast kumara RUBIES, slices of avocado and flaked pieces of the salmon on top of the rocket. Squeeze the half lemon over the avocado slices.
Spoon over half the dressing, sprinkle over the pistachios, pomegranate jewels, and mint/dill leaves. Serve with extra dressing on the side.
Serves 4.
