ROAST KU­MARA SALAD WITH MINT & HONEY DRESS­ING

Cuisine - - XMAS CLASSICS - RECIPE BY CELIA HAR­VEY

SERVES 8 / PREPA­RA­TION 15 MIN­UTES PLUS COOL­ING TIME / COOK­ING 20 MIN­UTES

To­day Celia is work­ing as a menu devel­op­ment man­ager for Air New Zealand, work­ing with con­sul­tant chefs and de­vel­op­ing menus.

1 red onion, thinly sliced 1.5kg golden ku­mara, scrubbed, cut into 3cm cubes 2 ta­ble­spoons olive oil 4 spring onions, white and green parts sliced di­ag­o­nally ⅓ cup co­rian­der leaves 150g spinach leaves 150g golden sul­tanas a hand­ful of mint leaves, finely chopped 1 clove gar­lic, finely chopped 1 ta­ble­spoon runny honey ½ tea­spoon Di­jon mus­tard ½ tea­spoon mild curry pow­der 2 ta­ble­spoons red wine vine­gar 6 ta­ble­spoons ex­tra vir­gin olive oil

Pre­heat the oven to 180℃.

Put the red onion in a bowl and cover with cold water. Set aside.

Toss the ku­mara with the olive oil and sea­son with salt and freshly ground black pep­per. Ar­range on an oven tray in a sin­gle layer then roast for 20 min­utes or un­til ten­der and crisp around the out­sides. Re­move from the oven and set aside to cool. Drain the onion and toss to­gether with the spring onions and co­rian­der.

Put the spinach leaves on a plat­ter then top with the ku­mara and onion mix­ture. Sprin­kle with the sul­tanas.

Put the mint, gar­lic, honey, mus­tard, curry pow­der, vine­gar and ex­tra vir­gin olive oil in a small bowl. Whisk to com­bine then driz­zle over the salad and serve im­me­di­ately.

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