Food recipes
Roast Kumara Salad
Roast Kumara Salad Ingredients: sweet potato, raw, unprepared spices, fennel seed oil, olive, salad or cooking oil, olive, salad or cooking nuts, pine nuts, dried currants, zante, dried spices, coriander seed vinegar,...
Roast Kumara Salad
Ingredients:
sweet potato, raw, unprepared
spices, fennel seed
oil, olive, salad or cooking
oil, olive, salad or cooking
nuts, pine nuts, dried
currants, zante, dried
spices, coriander seed
vinegar, red wine
Directions:
Preheat oven to 200C (180c fan forced).
Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
Combine the kumara, pine nuts, currants and coriander in a large bowl.
Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.
Ingredients:
sweet potato, raw, unprepared
spices, fennel seed
oil, olive, salad or cooking
oil, olive, salad or cooking
nuts, pine nuts, dried
currants, zante, dried
spices, coriander seed
vinegar, red wine
Directions:
Preheat oven to 200C (180c fan forced).
Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
Combine the kumara, pine nuts, currants and coriander in a large bowl.
Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.