Kūmara & Lentil salad
INGREDIENTS
Ingredients
2 medium-sized purple or orange kūmara (about 500g)
3 tablespoons neutral oil (e.g. canola)
½ cup black (beluga) lentils
2 cups water
4 cups mixed mesclun salad leaves and microgreens
¼ cup pumpkin seeds
½ red onion, sliced
100g feta cheese
For the dressing
2 tablespoons runny honey
¼ cup olive oil
2 tablespoons cider vinegar
INSTRUCTIONS
Method
Heat the oven to 180°C. Peel the kūmara and chop it into small cubes, then place it on a baking tray with sides or in a roasting dish, drizzle with oil and bake for 20–25 minutes, turning once or twice during cooking. You want it to be golden and well roasted.
Rinse the lentils under running water, then place them in a medium-sized saucepan with the water. Bring to the boil, cover with a lid, reduce the heat and simmer for 15–20 minutes until tender.
Drain off any remaining water and set aside.
Prepare the dressing by shaking all of the dressing ingredients together in a lidded jar.
To assemble the salad, lay the greens in a large serving dish, then spread all of the other ingredients evenly over them. Drizzle the dressing over the top and toss lightly to combine.
TIPS
Recipe by Christall Lowe from her cookbook Kai - available to purchase here
