Kumara and pineapple salad
The sweetness of the pineapple complements the flavour of the kumara - try this with barbecued or grilled meat or chicken.
3 large kumara
1 x 220g can pineapple pieces in juice
½ cup walnut halves
½ cup chopped green capsicum
1 tsp grated lemon rind
¼ cup pineapple juice
2 Tbsp lite olive oil
freshly ground black pepper, to taste
Scrub kumara, slice in half and boil for 20-25 minutes or until softened but still firm. Drain.
Slice into bite-sized chunks.
Drain pineapple, reserving ¼ cup of juice for the dressing.
Place kumara, pineapple, walnuts and capsicum in a bowl.
Pour over the dressing and mix well.
Serve either warm or chilled.
To make the dressing: blend lemon rind, reserved pineapple juice, oil and pepper together.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.8g|