Orange Ginger Kumara Salad Sweet Potato Food

SWEET-POTATO AND GINGER SALAD

Steps:

• Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
• In a large bowl, whisk together orange juice, oil, ginger, and mustard.
• Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.

POTATO AND KUMARA SALAD

Steps:

• Preheat oven to 200C (180C fan forced).
• Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool.
• Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool.
• Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels.
• Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine.
• Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine.
• serve sprinkles with remaining parsley.

KUMARA (SWEET POTATO) AND GINGER MASH

Steps:

• Boil the kumara in salted water until tender, then drain well.
• Mash with the ginger, brown sugar and butter.
• Season with salt and pepper and serve immediately, or keep warm until serving.

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

Steps:

• Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

ROAST KUMARA SALAD

Steps:

• Preheat oven to 200C (180c fan forced).
• Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
• Combine the kumara, pine nuts, currants and coriander in a large bowl.
• Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)

Steps:

• Peel and cut the kumara into bite sized cubes.
• Toss in 2 tablespoons of olive oil and season with salt and pepper.
• Bake in the oven for 15 minutes at 200C/400°F.
• Mix the mustard, lemon juice, and zest for the dressing.
• Add the olive oil a tablespoon at a time, whisking between each spoonful.
• Add finely chopped dill.
• Season to taste with salt and pepper.
• Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
• Put the spinach is a large bowl.
• Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
• Add the dressing and orange segments and toss through.
• Serve slightly warm on a large plate and decorate with nasturtium flowers.

ROASTED KUMARA (SWEET POTATO) SALAD

Steps:

• Pre-heat the oven to 350°F.
• Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
• Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
• Sprinkle on crumbled feta and pine nuts.
• Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.