kumara (sweet potato) salad Great clean and different salad from Tricia Reade, Auckland


Ingredients:


Sweet potatoes Oranges Celery Garlic – fresh! Virgin olive oil Rosemary Salt and pepper


Method:


Peel and cut sweet potatoes into large bite sized pieces. Finely chop garlic and rosemary. Toss sweet potato pieces in olive oil garlic, rosemary. Salt and pepper Spread out on one layer in roasting pan and


roast in oven mod to high until done.


About 30-40 mins depending on size of piece.( NZ Kumara takes only 30 mins max) Should be cooked but not mushy. You can give gentle stir half way through. Don’t break up pieces. Set aside to cool. Oranges - Peel and chop into bite size pieces. Save the juice. Celery – slice diagonally into medium to fine slices. Should be able to crunch the pieces-(half cm thick approx.) Make vinaigrette with orange juice, virgin olive oil, finely chopped garlic, Dijon mustard salt and cracked pepper. If not tart enough add a little balsamic vinegar.


Toss all ingredients together. Add more pure orange juice if necessary Sprinkle with finely chopped parsley. Can also drizzle a little Balsamic syrup over the top when in bowl. Optional


Enjoy !


t: 01737 842411 e: taste@surreygourmet.com w: surreygourmet.com


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