Otago Daily Times

Cumin ku­mara rice salad with gar­lic mint yo­ghurt

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We love grain­based sal­ads like this, be­cause they are so fill­ing and don’t take too much think­ing about what else to add on the side. This is such a win­ner dur­ing the week, and lasts well; all you need to do is scoop it into a con­tainer. If you are mak­ing it for the week, we sug­gest leav­ing out the av­o­cado and adding it as you need it. De­li­cious with salmon or lamb.

Prep time 25

min­utes Cook­ing time 40

min­utes Serves 8

11⁄2kg ku­mara (ap­prox. 3 large), cut into

large, ran­dom chunks

2 red onions, sliced pinch of sea salt

2 tsp ground cumin pinch of chilli flakes oil

11⁄2 cups brown rice

2 Tbsp ta­mari

3 stalks kale, finely chopped

1 400g can of black beans, drained and

rinsed

1 av­o­cado, cut into cubes

1 cup flaked al­monds, toasted large hand­ful of fresh co­rian­der, roughly

chopped

Gar­lic mint yo­ghurt

1⁄2 cup co­conut yo­ghurt juice of 1 lemon

1 clove of gar­lic, crushed and roughly chopped

1⁄4 cup packed mint leaves, roughly chopped

1 Tbsp tahini pinch of sea salt black pep­per

Method

Heat the oven to 200degC.

Place the ku­mara, onion, sea salt, cumin and chilli flakes on 2 bak­ing trays, then driz­zle over the oil. Toss ev­ery­thing un­til well com­bined.

Place the bak­ing trays in the oven and cook for 35­40 min­utes, or un­til the ku­mara and onion are soft and golden. Once cooked, re­move from the oven and al­low to cool slightly.

Cook the brown rice ac­cord­ing to the packet in­struc­tions, but add the ta­mari to the wa­ter at the be­gin­ning.

To make the gar­lic mint yo­ghurt Place all of the in­gre­di­ents into a blen­der or food pro­ces­sor, and blitz un­til smooth and creamy.

Pour into a bowl and set aside.

To as­sem­ble the salad

Get out a large, flat salad plat­ter.

Start with a layer of brown rice, fol­lowed by the roasted ku­mara and onion, then the kale, black beans, av­o­cado, gar­lic mint yo­ghurt, al­monds and co­rian­der.

Con­tinue this process for an­other 1–2 lay­ers.

This salad will last in your fridge in an air­tight con­tainer for 3­4 days.

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