Ingredients
500gm golden kumara
150gm rocket
1 dozen halved kalamata olives
2 tablespoon capers
75gm feta
1/2 bunch chopped parsley
1/4 cup toasted walnuts
Balsamic dressing
Golden Kumara Salad
by Jan GardnerDirections
Heat the oven to 200. Chop kumara into 2 cm cubes. Place on a baking tray and drizzle with olive oil, salt and pepper. Bake until tender and then allow to cool. In a separate bowl place rocket, feta, olives and capers. Add the kumara and toss well. Sprinkle over dressing and then arrange on a platter. Scatter the chopped, roasted walnuts and parsley on top and serve.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
— Lila
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