Roast Orange Kumara and Feta Salad

pen brownlee best of oct 2016-11I think this is an adaptation of a Julie Le Clerc Salad from my 90s in Auckland.

I could be wrong.

It may be a me original.

I may have pilfered it from a friend.

Curious that i have lost its beginnings…

Roast Orange Kumara and Feta Salad from wild & grace

Mmm, i have no idea how many this would serve.
Feel free to write back and tell me, or i’ll be more observant next time i offer it.

Preheat oven to 200 degrees Celsius.

Salad ingredients:

Almond Oil – for roasting Kumara

5 large beauregard kumara  – chopped evenly so pieces cook at the same rate. Can be replaced with a crown pumpkin as long as you can get your hands on a sweet (mid season) beauty. NB: Nobody should ever eat insipid pumpkin. Tip: Choose the darkest grey- coloured-skinned crown pumpkin you can find i.e. avoid the slightly orangey, or green or white crown pumpkins, they are not so sweet or flavoursome.

1 block of bouton d’or goats feta (or cow’s feta if on a budget) – broken into pieces about the size of a macadamia with it’s shell on

1/3 c pinenuts (gently toasted)

1/3 cup of chopped (semi) or sundried tomatoes

1/3 cup of ripped basil leaves

Dressing ingredients:
Olive oil (i use cold-pressed cos then my body is getting all those goodie good nutrients, rather than the goodies being destroyed in the heating process e.g. i avoid ‘lite’ oils.

Vinegar (i like to use apple cider but balsamic or white wine…)

Maple syrup

NB: Annabel Langbein has a lovely vinaigarette and here it is:

Roast chopped kumara in 2 tablespoons of oil. Toss veges in oil before popping in oven. Turn veges every 15 minutes to ensure crunchyness (getting oil all over the veges). Roast for about 40 – 50 minutes. Usually the longer you roast pumpkin or kumara the more it caramelises (sweetens and becomes crunchy/gooey). Remove kumara from oven and leave to cool for about 30 minutes. Immediately before serving toss roasted kumara with remaining ingredients. Dress. Devour.



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