Name: Honey roast kumara salad with crispy prosciutto and rocket
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram FreshZone Red Kumara, cut into chunks; 2 tablespoon olive oil; 1 tablespoon honey; 1 cup broad beans; 1 tablespoon extra olive oil; 3 slice prosciutto; 2 cup wild rocket; 1/2 punnet cherry tomatoes; Dressing; 3 tablespoon balsamic vinegar; 3 tablespoon olive oil; 1 small clove garlic, crushed; salt and pepper

Honey roast kumara salad with crispy prosciutto and rocket

Nail the perfect kumara salad with this tasty recipe. Honey roasted kumara, crispy prosciutto and peppery rocket combine with a homemade balsamic dressing to create a delicious side dish

This recipe first appeared in Food magazine.

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Ingredients

800 gram FreshZone Red Kumara, cut into chunks

2 tablespoon olive oil

1 tablespoon honey

1 cup broad beans

1 tablespoon extra olive oil

3 slice prosciutto

2 cup wild rocket

1/2 punnet cherry tomatoes

Dressing

3 tablespoon balsamic vinegar

3 tablespoon olive oil

1 small clove garlic, crushed

salt and pepper

Method

1.Preheat the oven to 180ºC. Place the kumara in a roasting dish lined with baking paper. Drizzle over the olive oil and honey and toss to combine. Roast in the oven for 25 minutes, or until the kumara is tender and golden. Set aside to cool.

2.Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the broad beans, bring the water back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool, then peel them.

3.Heat the extra olive oil in a frying pan over a medium to high heat. Add the prosciutto slices and cook for 1-2 minutes, or until they are crispy. Break the slices into smaller pieces.

4.To prepare the dressing, combine all the ingredients. Place the rocket, kumara, broad beans, halved cherry tomatoes and prosciutto in a salad bowl. Add the dressing and toss gently.

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Ingredients

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