Roast Kumara Salad
Recipe: #16158
November 28, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Sweet Potato/Yam, Christmas, Passover, Thanksgiving, Oven Bake Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, more
"Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (111.7 g)
- Calories 181.3
- Total Fat - 11.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 21 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 2.3 g
- Sugars - 1.2 g
- Protein - 2.6 g
- Calcium - 13.5 mg
- Iron - 1.1 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200C (180c fan forced).
Step 2
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.
Step 3
Combine the kumara, pine nuts, currants and coriander in a large bowl.
Step 4
Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.
Tips
No special items needed.
0 Reviews
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