This recipe was first published in Taste magazine.
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Ingredients
Green yoghurt sauce
Method
1.Preheat the oven to 190°C fanbake.
2.Make a series of slices at 5mm intervals along each kumara, slicing two-thirds of the way through each time.
3.Drizzle olive oil on the kumara and rub it in between the slices. Sprinkle generously with sea salt and cracked black pepper and roast in the oven until softened, golden and crisp (around 40 minutes).
4.In a blender or processor, mix together the ingredients for the yoghurt sauce. Check seasoning and add some sea salt or extra hot sauce or lime juice as required. Serve with the hot roasted kumara.
Note
- Check label if eating gluten free. – Serves 6-8. – This recipe uses orange kumara but gold or red types work just as well.