Saturday, 6 September 2014

Spicy Kumara Salad

Does anyone remember Digby Law's kumara salad! It seemed quite revolutionary at the time to use this root vegetable in a salad. He added raisins, bacon, orange juice and celery.
I've given my kumara salad a spicy twist by adding chilli and lemon sunflower seeds.The bright colours of this spicy kumara salad make it look very look enticing. Roasting the kumara rather than boiling it would intensify the flavour.
I've made this a slimmer's version but you could play around with it and make a dressing with the lemon juice, olive oil some mustard and honey and a little garlic. It's a work in progress!


650 grams of kumara
3 oranges (peeled, pith removed and cubed)
1 red pepper
2 spring onions
juice of 1/2 lemon/lime
a handful of chopped coriander
1/4 cup ( or more to taste) of Tio Pablo Spicy Sunflower Seeds roasted with Chilli and Lemon
salt to taste


Peel the kumara and chop into cubes
Bring a saucepan of water to the boil and add the sweet potato and a little salt
Boil for 8-10 minutes until just tender
Drain and put into a salad bowl.
Leave to cool.
Peel the oranges, removing all the pith and cut into cubes.
Slice the spring onions.
Seed the red pepper and dice.
Add the oranges, spring onions and red pepper to the salad bowl and toss gently.
Stir in the juice of 1/2 a lemon or lime  ( or to taste)
Just before serving add a handful of fresh coriander and the spicy sunflower seeds.

1 comment:

  1. Thanks, I have lost my Digby Law cookbook, and this has been a family favourite for years. This year I thought it was time to re-check the ingredients, and yes it has evolved.