Roast Baby Kumara & Smoked Salmon Salad

Roast Kumara

900g baby kumara RUBIES , halved

1 T olive oil

½ tsp salt


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


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.


Blend or mix all ingredients together and set aside.


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.