Baked kūmara 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.

Baked kūmara with herb and prawn sauce


Serves 4

4 large gold, red or orange kūmara
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
16 prawns
4 sprigs dill


Prick kūmara 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 kūmara 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]
Energy 2300kj
Protein 18.2g
Total fat 30.5g
- saturated fat 4.4g
Carbohydrates 48.8g
- sugars 19.8g
Fibre 4.5g
Sodium 427mg

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