Baked kumara with herb and prawn sauce
Make the herb sauce and store in a jar in the fridge ready to serve over steamed vegetables or pasta.
4 large gold, red or orange kumara
½ Tbsp chopped dill
½ Tbsp chopped parsley
½ Tbsp chopped chives
1 lemon, grated rind and juice
1 clove garlic, peeled and crushed
1 red onion, finely diced
1 Tbsp cider vinegar
¼ cup olive oil
¼ cup avocado oil
4 sprigs dill
Prick kumara with a fork and then microwave or bake until soft.
Mix dill, parsley, chives, lemon juice and rind, garlic, red onion, cider vinegar, olive and avocado oils together in a bowl.
Heat a heavy-based frying pan and char grill the prawns on both sides and add to the sauce.
Slice a cross in the cooked kumara and press to open the top.
Spoon the herb and prawn sauce over.
Garnish with dill and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.2g|