Jazzed Up Kumara Salad Recipes

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JAZZED UP KUMARA SALAD

Make and share this Jazzed up Kumara Salad recipe from Food.com.

Provided by madammiz

Categories     New Zealand

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 11



Jazzed up Kumara Salad image

Steps:

  • Cut kumara into generous hunks, leaving the skinds on and microwave or steam for 5- 6 minutes.
  • Add broccoli and cook another 3 minutes.
  • Place in a serving dish, top with parsley, mint and mussles.
  • Combine garlic, vinagarette with dressing and shake well. Pour over kumara.
  • Serve.

Nutrition Facts : Calories 258.9, Fat 12.6, SaturatedFat 1.8, Sodium 95.7, Carbohydrate 34.9, Fiber 4.7, Sugar 9.2, Protein 4.3

4 -5 medium kumara, with skins on
3 cups broccoli florets
1 cup fresh finely chopped parsley
2 tablespoons freshly chopped mint
100 g marinated mussels
1 -2 garlic clove, crushed
1 -2 tablespoon oil-and-vinegar dressing or 1 -2 tablespoon homemade mayonnaise
1/4 cup freshly squeezed orange juice
3 tablespoons light olive oil
2 tablespoons lemon juice
2 teaspoons sugar

ROAST KUMARA SALAD

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.

Provided by ImPat

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8



Roast Kumara Salad image

Steps:

  • 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.

2 1/2 kg kumara (peeled and chopped)
1 tablespoon fennel seed (crushed)
2 tablespoons vegetable oil (or olive oil)
1/4 cup vegetable oil (or olive oil extra)
1/3 cup pine nuts (lightly toasted)
1/4 cup currants
1/4 cup coriander (chopped)
1 1/2 tablespoons red wine vinegar

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