Name: Kūmara, pomegranate & goat’s cheese salad with maple & chilli
Prep time: 30 min
Total time: 30 min
Yield: 4 - 6
Ingredients: Dressing; 2 tbsp pure maple syrup; 1/4 cup orange juice; 1 red chilli, finely sliced; 1/4 cup oil; 1/4 cup cider vinegar; 1 small red onion, finely sliced; Salad; 4 medium orange kūmara, scrubbed, cut into bite-sized pieces; 2-3 tbsp olive oil; 2-3 fresh sprigs rosemary; 1 tsp finely grated fresh ginger; Sea salt; 1/2 cup pomegranate seeds; 100 g goat's cheese, sliced or crumbled; Handful micro greens or chopped fresh herbs (eg parsley or basil)

Kūmara, pomegranate & goat’s cheese salad with maple & chilli

This jewel-bright jumble of kūmara and goat’s cheese is the perfect side salad for a festive feast. Whether you're hosting Christmas at your place or need a great dish to bring along, this recipe is bound to be a hit.

Serves 4 - 6

Prep

30M

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Ingredients

Dressing

2 tbsp pure maple syrup

1/4 cup orange juice

1 red chilli, finely sliced

1/4 cup oil

1/4 cup cider vinegar

1 small red onion, finely sliced

Salad

4 medium orange kūmara, scrubbed, cut into bite-sized pieces

2-3 tbsp olive oil

2-3 fresh sprigs rosemary

1 tsp finely grated fresh ginger

Sea salt

1/2 cup pomegranate seeds

100 g goat's cheese, sliced or crumbled

Handful micro greens or chopped fresh herbs (eg parsley or basil)

Method

1.Combine the dressing ingredients and leave to marinate at room temperature for at least 1 hour. Or make the day before and marinate in the fridge – the longer the onions are marinated, the pinker and milder they become.

2.Preheat oven to 190°C and line a large roasting tray with baking paper. Toss kūmara in the oil with the rosemary, ginger and a little sea salt. Spread over the tray and roast for 12-15 minutes or until kūmara is just tender.

3.Place kūmara on a platter or individual plates and top with the pomegranate seeds, goats’ cheese and micro greens. Spoon over the marinated onion and dressing and serve.

Jo Wilcox

Ingredients

Method

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