Kūmara, banana and spring onion salad
Kūmara and banana - a great combination in this tasty salad - serve it all year.
4-5 medium kūmara, cooked, sliced into chunks
2 bananas, peeled and sliced
¼ cup roughly chopped, dry roasted peanuts
2 spring onions, finely sliced
freshly ground black pepper, to taste
¼ cup coriander leaves
2 Tbsp grated lemon rind
¼ cup lemon juice
¼ cup lite olive oil
1 Tbsp sugar
Place kūmara, bananas, peanuts and spring onions in a bowl.
Blend dressing ingredients together.
Pour over salad and toss gently.
Add pepper and serve garnished with coriander.
Tip: Use the lemon vinaigrette (recipe above) or add grated lemon rind to a commercial vinaigrette.
To boil kūmara:
Place vegetables in a heavy-based saucepan and add sufficient 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 for 15-20 minutes or until the kūmara are tender when tested with a skewer or tip of a knife. Drain.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||2.2g|