Autumn Kumara Salad

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Serves 12
  • 5 medium kumara, peeled and chopped into small pieces
  • I bag spinach leaves
  • 250gms crème fraîche
  • 8 rashers of streaky bacon
  • 1 avocado
  • ½ tub cherry tomatoes chopped in halves
  • 2 - 3 spring onions

Boil Kumara in a pot with a little water and salt until cooked and tender. Place
cooked kumara onto a baking tray, drizzle with oil and roast in the oven at 180 C
for 30 minutes or until crispy and golden. While Kumara is roasting, slice
avocado, spring onions and cherry tomatoes. Set aside. Chop Bacon and fry in a
frying pan with oil until cooked and crispy. Set aside. Lay the spinach leaves out
on a platter, place kumara on top and spoon over the crème fraîche. Top with
the last four ingredients. Place in the oven to heat. Be careful not to keep in the
oven too long as the spinach leaves will begin to wilt.



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