Warm kumara and bacon with mustard dressing

A filling salad, the sweetness of the kumara is tempered by the salty bacon and lovely crunch of pomegranate seeds and snow peas.

By Nici Wickes
  • 10 mins preparation
  • 30 mins cooking
  • Serves 2
  • Print


  • 350-400 g orange kumara, peeled, cut into large bite-sized pieces
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 1 tsp sea salt
  • 100 g quality smoky bacon, cut into large dices
  • 2 tbsp pomegranate molasses
  • 100 g snow peas, sliced
  • 1/4 cup pomegranate seeds
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Pinch turmeric
  • Salt and pepper, to taste


  • 1
    Preheat oven to 180°C.
  • 2
    Toss the kumara in olive oil, cumin seeds and salt, then spread on a baking tray in a single layer. Bake until golden – about 20 minutes – then add bacon to the tray and drizzle over some molasses, cooking for a further 10 minutes or until the bacon is crispy.
  • 3
    For the dressing, mix all of the ingredients together.
  • 4
    Serve the kumara and bacon up on a serving platter or individual plates. Add in the snow peas, drizzle over the dressing and sprinkle on some pomegranate seeds. Serve warm and enjoy.


Orange kumara is very sweet, soft and less floury than the purple variety. Pumpkin will work well in this salad too.

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