Name: Kumara rosti salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Dressing; 2 tablespoon balsamic vinegar; 1 tablespoon honey; 2 teaspoon dijon mustard; 1/4 teaspoon dried chilli flakes; 2 cup kumara, peeled, grated; 2 tablespoon plain flour; 2 tablespoon vegetable oil; 40 gram butter; 400 gram can lentils, drained, rinsed; 2 tomatoes, seeded, chopped; 100 gram green beans, blanched; 1 cup baby spinach leaves; 1 cup parsley leaves; 1 red onion, sliced

Kumara rosti salad

Serves 4

Prep

30M

Cook

10M

Total

40M

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Ingredients

Dressing

2 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoon dijon mustard

1/4 teaspoon dried chilli flakes

2 cup kumara, peeled, grated

2 tablespoon plain flour

2 tablespoon vegetable oil

40 gram butter

400 gram can lentils, drained, rinsed

2 tomatoes, seeded, chopped

100 gram green beans, blanched

1 cup baby spinach leaves

1 cup parsley leaves

1 red onion, sliced

Method

1.In a bowl combine kumara and flour. Toss to coat and season to taste. Shape tablespoons of mixture into flat discs.

2.In a large frying pan, heat half oil and butter together on medium. Pry discs in 2 batches, 1-2 minutes each side, until golden and crisp, adding extra butter and oil as required. Drain on paper towel.

3.In a large bowl combine lentils, tomato, beans, spinach, parsley and onion.

4.Make Dressing; in a small jug, whisk all ingredients together. Season to taste. Drizzle over salad, tossing to coat. Top with rosti to serve.

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Ingredients

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