Friday, 16 November 2012

Kumara and Mandarin Salad with Hazelnut Oil Dressing

When I discovered a bottle of Uncle Joe's Cold Pressed Hazelnut oil from Marlborough at my local IE Produce in Takapuna I took some home and squirreled it away for a few days until I came up with this recipe. It's a healthy salad made with roasted kumara, madarins, sunflower seeds and rocket.. The nutty flavour of the oil really enhances the flavours of the other ingredients.

Hazelnut oil is healthy as it contains the highest oleic acid proportions  when compared to other vegetable oils. It also
contains a low fatty acid proportion (less than 10 percent) so it's more valuable than olive oil in this respect.


500 gm kumara ( chopped into small chunks)
1 tablespoon of olive oil
5 mandarins (peeled and segmented)
A handful of roughly torn rocket leaves
Two heaped tablespoons of sunflower seeds (toasted in a dry fry pan)
1 tablespoon of hazelnut oil (optional)


Shake together:

3 tablespoons of hazelnut oil
2 teaspoons of sherry wine vinegar
salt and freshly ground black pepper to taste


Roast the kumara at 180C for 25 minutes with 1 tablespoon of olive oil until tender and golden brown
Leave to cool until lukewarm.
Mix with the mandarin segments, toasted sunflower seeds and rocket leaves.
Toss the salad with the dressing.
Leave to stand for half an hour or so for the flavours to mingle.
Just before serving drizzle with an extra tablespoon of hazelnut oil (optional)


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