Zesty kūmara salad

A fresh and tasty salad that is really versatile.

Ingredients

Serves 12

3 kūmaras, peeled, sliced into bite-sized pieces
2 oranges – zested, peeled and flesh diced
2 spring onions, chopped (extra for garnish)
2 cups chopped spinach

Dressing:
¼ cup reduced fat yoghurt
¼ cup lite mayo
1 tsp curry powder

Method

Boil kūmara for 10-12 minutes, or until tender. Drain and allow to cool.
Mix dressing ingredients together in a large bowl.
Add kūmara, orange zest and flesh, spring onions and spinach. Gently stir to combine.
Serve as is, or topped with canned tuna, or chickpeas (drained and rinsed) for a vegetarian option.

Tips:
Whole kūmara can also be cooked in the microwave.
Prick the skin and cook on high for about 3-4 minutes, turning each kūmara halfway through cooking time. Cool and slice into pieces.

To make this recipe dairy-free, replace the dressing with ½ cup of vinaigrette (6 Tbsp canola oil, 2 Tbsp lemon juice, pepper).