Kūmara, pomegranate & goat’s cheese salad with maple & chilli
This jewel-bright jumble of kūmara and goat’s cheese is the perfect side salad for a festive feast. Whether you're hosting Christmas at your place or need a great dish to bring along, this recipe is bound to be a hit.
- 30 mins preparation plus marinating
- Serves 4 - 6
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Ingredients
Dressing
- 2 tbsp pure maple syrup
- 1/4 cup orange juice
- 1 red chilli, finely sliced
- 1/4 cup oil
- 1/4 cup cider vinegar
- 1 small red onion, finely sliced
Salad
- 4 medium orange kūmara, scrubbed, cut into bite-sized pieces
- 2-3 tbsp olive oil
- 2-3 fresh sprigs rosemary
- 1 tsp finely grated fresh ginger
- Sea salt
- 1/2 cup pomegranate seeds
- 100 g goat's cheese, sliced or crumbled
- Handful micro greens or chopped fresh herbs (eg parsley or basil)
Method
- 1Combine the dressing ingredients and leave to marinate at room temperature for at least 1 hour. Or make the day before and marinate in the fridge – the longer the onions are marinated, the pinker and milder they become.
- 2Preheat oven to 190°C and line a large roasting tray with baking paper. Toss kūmara in the oil with the rosemary, ginger and a little sea salt. Spread over the tray and roast for 12-15 minutes or until kūmara is just tender.
- 3Place kūmara on a platter or individual plates and top with the pomegranate seeds, goats' cheese and micro greens. Spoon over the marinated onion and dressing and serve.
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