Roasted kumara & pumpkin salad with coconut, chilli and lime dressing


These vegetables are in season in New Zealand at the moment, and are making very popular veggie dishes in restaurants and cafés all around. Here’s on for you to try. If you can’t get pumpkin where you are exchange it for another vegetable from the squash family.

Total time 45 minutes
Servings 4
Courses Entrée

Roasting brings out the vege sweetness, while the rice bran oil adds a golden hue. The dressing also works on seafood.

2 golden kumara, diced
¼ crown pumpkin, peeled and diced
1 red onion, cut into wedges
1 red capsicum, diced
¼ cup rice bran oil
½ tsp salt
1 tbsp liquid honey
¼ cup toasted cashews, roughly chopped
1 red chilli, finely sliced
Fresh coriander
Limes, cut into quarters

¼ cup coconut cream
2 tbsp mayonnaise
3 tbsp lime juice

1 Preheat the oven to 180ºC. Toss the kumara, pumpkin, red onion and capsicum in the oil, salt and honey.

2 Arrange in a single layer on a tray lined with baking paper and roast for 25-30 minutes until the vegetables are tender.

3 Arrange on a serving platter or individual plates, and drizzle over dressing. Sprinkle with the nuts, chilli slices and coriander. Serve with limes for squeezing.

4 For the dressing, combine the ingredients in a screw-top jar and shake well.

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