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Roasted kumara and macadamia salad

Serves: 6
Prep: 10
Cook: 20

    A simple combination of warm, fluffy kumara, fresh salad leaves and crunchy macadamia nuts. The perfect addition to a casual, healthy barbeque with friends.

    Ingredients

    • 200g orange kumara, peeled
    • 1 tbs olive oil
    • 150g mixed lettuce leaves
    • 50g baby english spinach
    • ½ punnet cherry tomatoes
    • 1 cucumber, thinly sliced
    • ¼ cup macadamia nuts, chopped
    Dressing
    • 2 tbs macadamia nut oil (or olive oil)
    • 1 tbs balsamic vinegar
    • ½ tsp salt (optional)

    Method

    1. Step 1

      Cut kumara, into half-centimetre slices, brush with oil. Roast in a hot oven 200°C, for 20 minutes or until tender and golden.

    2. Step 2

      Place lettuce leaves, spinach leaves, tomatoes and cucumber in a serving bowl.

    3. Step 3

      Combine dressing ingredients and drizzle over salad. Toss gently.

    4. Step 4

      Top with roasted kumara and macadamia nuts. Serves 6.

    Tips

    • For a quick weeknight meal, try adding some steamed asparagus, snow peas and extra kumara to this salad. Serve with a wholegrain bread roll.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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