Recipes
Curried Kumara & Roasted Cauliflower Salad
80 mins
80 mins
Serves 4
Serves 4
This creamy hearty salad has many layers of flavours and textures making it perfect to take for a pot-luck dinner, a barbeque or even as a meal in itself. I’ve roasted the kumara and cauliflower but you could also steam them if preferred. The crispy lentils are totally delicious and you may like to make a little more as they are very moreish! At the end of winter, early spring the onion flowers are coming out and they truly are the first spring onions, plus their little white flowers make a beautiful edible garnish. Ruruhau is a mustardy, open cabbage-type green which is native to New Zealand but any punchy mustardy green is perfect also.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 1/2 Cup brown or green lentils
- 2 Cups water
- 3 Tbs coconut or rice bran oil + 2 Tbs
- 2-3 red kumara, bite size pieces
- 1 Tbs cumin seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 a cauliflower, cut into florets
- 4 sticks celery, sliced
- 6 spring onions or onion weed, sliced
- 1/2 Cup cashews (optional)
- 3 gherkins, sliced (optional)
- 1/2 Cup raisins (optional)
- 350ml mayonnaise
- 2 tsp powder, mild or hot
- 1 clove garlic, crushed
- 2 Cup chopped greens, kale, ruruhau (mustard greens), mizuna or silverbeet
Directions
- Gather your ingredients and preheat the oven to 180 °C.
- Measure the lentils and water into a pot, cover and cook for 20 minutes.
- Strain the excess liquid off once cooked and leave to drain.
- Prepare the kumara into a roasting tray and add the oil, cumin seeds, salt and pepper, toss together and roast for 15 minutes, turning once during this time. Increase the heat to 200°C and add the cauliflower, toss through and bake for 14 minutes.
- Leave to cool.
- Heat the second measure of oil into a roasting pan along with the lentils and a pinch of salt, bake for 15 minutes.
- Prepare the celery, spring onions and greens into a salad bowl, add the cashews, gherkins and raisins if using.
- Add the cooled roasted vegetables and toss together.
- Mix the mayonnaise, curry powder and garlic together and add to the bowl and toss through or serve on the side if preferred.
- Finally, top with the crispy lentils and serve.
