Zesty Kumara Salad
A fresh and tasty salad that's really versatile.
2 oranges – zest, then peeled and flesh diced
2 spring onions, chopped (extra for garnish)
2 cups chopped spinach
¼ cup reduced fat yoghurt
¼ cup lite mayo
1 tsp curry powder
Peel and chop the kumara into bite sized pieces. Boil the kumara for 10-12 minutes or until tender. Drain and allow to cool.
Place the chopped kumara in a bowl and stir through the dressing of your choice.
Add the orange zest and diced flesh, spring onions and spinach. Gently stir to combine.
Serve as is, or, topped with canned tuna, or chickpeas (drained and rinsed) for a vegetarian option.
Whole kumara can also be cooked in the microwave. Prick skin and cook on high for about 3-4 minutes, turning each kumara halfway through cooking time. Cool and slice into pieces.
To make this recipe dairy-free, replace the dressing with ½ cup of vinaigrette (6 Tbsp canola oil, 2 Tbsp lemon juice, pepper).