Kumara and spinach salad

Add a range of salads to the meal table.

Kumara and spinach salad


Serves 4

2 medium golden kumara, peeled and sliced into chunks
½ cup banana and tamarind chutney, or vegetable pickle
1 cup baby spinach leaves


Place kumara in a saucepan of cold water, bring to the boil, reduce heat and simmer until tender.
Remove, drain, and place in a bowl. Add chutney and spinach. Chill.

For more salad ideas go to the Resources section, and download the Salad selections poster.

To boil kumara:
- Place vegetables in a saucepan and add sufficient lightly salted cold water to just cover.
- Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
- Cook for 18-20 minutes or until tender when tested with a skewer or tip of a knife.
- Add extra boiling water if necessary.Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 484kj
Protein 1.6g
Total fat 0.3g
- saturated fat 0.07g
Carbohydrates 25.5g
- sugars 18.9g
Fibre 2.5g
Sodium 89mg

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