Kale, orange kūmara and carrot bake

This stunning coloured bake is very moorish. Keep the recipe handy as spinach or silverbeet can be substituted for kale, and pumpkin can be used in place of the kūmara.

Kale, orange kūmara and carrot bake


Serves 6

1 tablespoon canola oil
1 onion, finely chopped
1 cup chopped kale leaves, stems removed
1 large orange kūmara, peeled and grated
2 carrots, grated
1 cup chopped parsley leaves
½ cup grated cheddar cheese
¾ cup self-raising flour
pinch salt
4 large eggs
¼ cup canola oil


Preheat oven to 180°C.
Lightly oil a 26cm x 18cm slice tin or similar sized baking dish.
Place first measure of oil and onion into a frying pan over a low heat. Cook until onion is soft.
Add kale and heat to wilt.
Place kale, kūmara, carrots, parsley, and cheese into a bowl. Stir to combine.
Sift flour and salt together and add to mixture. Toss gently.
Place eggs and second measure of oil in a bowl and whisk.
Add to mixture and gently combine.
Spread mixture evenly into prepared dish.
Bake in preheated oven for 30 minutes, or until set and just firm.
Slice into squares for serving.