Otago Daily Times
Cumin kumara rice salad with garlic mint yoghurt
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
1 avocado, cut into cubes
1 cup flaked almonds, toasted large handful of fresh coriander, roughly
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
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.