Rocket and Kumara Salad
Recipe from The Cook's Herb Garden Revisited by Mary Browne, Helen Leach and Nancy Tichborne, published by Godwit 2010.
Use orange–fleshed kumara to contrast with the rocket leaves, baby spinach or mesclun.
- 2 long-shaped, medium-sized kumara
- olive oil for brushing
- 1 large red capsicum or 2 smaller ones, grilled and skinned
- 4 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- clove garlic crushed
- ¼ teaspoon salt
- freshly ground black pepper
- shavings of Parmesan cheese (use a potato peeler)
Peel the kumara and cut into 5 mm slices. Arrange on baking paper on an oven tray. Brush upper surfaces with olive oil. Bake at 200°C for 20–30 minutes until tender.
Arrange rocket leaves (larger leaves torn into 2 or 3 pieces) to cover the base of the platter. Top with the baked kumara slices. Discard seeds from the capsicum and cut the flesh into chunks. Arrange around the edge of the platter.
Whisk the dressing ingredients together and pour over the salad. Scatter Parmesan shavings over the surface. Serve at room temperature.