Round here we call sweet potatoes kumaras. They are such a beautiful vegetable, full of beta carotene and so flavoursome.
The other day I was feeling really wholesome, and I imagined a kumara salad, made with golden, roasted kumara, with coriander, toasted sunflower seeds and cous cous. I think it would be even better with red quinoa though 😉
A colourful mish mash of textures a flavours
2 medium sized orange flesh kumaras, cut into small chunks
a little extra virgin olive oil, for roasting
1/4 tsp hing
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 cup sunflower seeds
1/2 cup lime juice
1 bunch of coriander, finely chopped
2 cups of cooked cous cous (or quinoa/ millet/ wholewheat cous cous) (I think quinoa would be best, actually, millet, cous cous etc keep absorbing more and more water even once they’re cooked, so it is hard for the salad to be moist- quinoa doesn’t do this so much?
Put the kumaras on a baking tray and toss with half of the salt, all of the hing and a splash of olive oil. Bake the kumaras on a high heat. I used about 200 degreees celcius, and I roasted them so that they stuck to the bottom of the pan and went brown. A well roasted kumara is brown and crispy on the outside and soft on the inside. They took about 25 mins to get to that point.
Meanwhile, cook your grain and dry roast your sunflower seeds in a fry pan. I do it over a low heat, stirring often so that they all go golden and none burn.
Mix the cous cous, kumara, corainder, seeds and add the lime juice. Add another splash of olive oil, black pepper, the rest of the salt and the paprika, and gently combine them together
Serve while still warm 🙂