Did you know that kūmara, also known as sweet potato, is not only delicious but also packed with health benefits? This versatile root vegetable is an excellent source of dietary fibre, which aids in digestion and promotes a healthy gut. Additionally, kūmara is rich in antioxidants, such as beta-carotene, which supports a strong immune system and may help reduce the risk of chronic diseases. Incorporating kūmara into your diet can be a tasty and nutritious way to enhance your overall well-being.
Serves 4-6
Ingredients:
- 1kg small kūmara, halved
- 2 tbsp extra virgin olive oil
- 2 cups mixed bitter leaves (such as rocket, radicchio, mizuna)
- 1 tsp Asian chilli sauce, to serve (optional)
For the pineapple dressing:
- 2 tbsp vino cotto
- 1 tbsp black vinegar
- 1 tsp light soy sauce
- 2 tbsp honey
- ¼ cup lemon juice
- 200g peeled ripe pineapple, finely chopped
- 1 shallot, finely chopped
Method:
- Preheat oven to 220°C (200°C fan forced). Place the kūmara on a large, lightly greased baking tray. Drizzle with oil, season with salt and pepper; roast for 25 minutes, turning occasionally, or until golden. Set aside.
- For dressing, place vino cotto, vinegar, soy, honey and lemon juice in a small saucepan over medium heat. Bring to a simmer and take off the heat.
- Add the pineapple, shallot and season with salt and set aside to cool.
- To serve, arrange the kūmara and leaves on a large platter. Top with the dressing and the chilli.
Smart Tips
- Make the dressing ahead and store in a jar refrigerated for up to 3 days. For a cheat’s version, use canned chopped pineapple, whisked into the dressing.
- If you can’t find small kūmara, use large ones cut into wedges.
