Kūmara and spinach salad
Add a range of salads to the meal table.
2 medium golden kūmara, peeled and sliced into chunks
½ cup banana and tamarind chutney, or vegetable pickle
1 cup baby spinach leaves
Place kūmara 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 then serve.
For more salad ideas go to the Resources section, and download the Salad selections poster.
To boil kūmara:
- Place kūmara 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]|
|- saturated fat||LESS THAN 1g|