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Roast Kumara and Chicken Salad

Roast Kumara and Chicken Salad

By Shinead Cooke

I love potatoes... warm, fluffy goodness all wrapped up in their own personal skins, ready to go as soon as they come out of the microwave... YUM!

But what I think I might love even more is Kumara...not only are kumaras also full of warm, fluffy goodness, but they are sweet as well and kinda gooey sometimes depending on what variety you use and how you cook them and for someone on a diet/health kick, they are the perfect food, cos you can get a sweet treat in a highly nutritious and blood sugar stabilising vegetable. Put them in a summer salad and you will be going "mmmmmm" till the cows come home!

I've pepped up this salad with some chicken to give you your protein fix which will help keep your blood sugar level so you don't want to reach for the biscuit tin 3 hours after eating.

INGREDIENTS (serves 4)

2-3 large kumara (depending how hungry you are!)
400g cooked chicken, shredded
1/2 cup pine nuts, chopped
1 red onion, finely diced
210g frozen spinach, defrosted
200g feta cheese, cubed
1/4 cup olives black or green, optional
1 punnet cherry tomatoes, cut in quarters

use ETA's Light Yoghurt & Garlic Dressing

1. Turn the oven on to 200 degrees C and place a rack in the middle.

2. Peel and dice the kumara into even, bite size chunks. Place them on a baking try and drizzle a little oil and salt on top. Place in the pre-heated oven and roast for about 45 mins of until golden brown. Remove and set aside to cool.

3. In a large salad bowl, place the cherry tomatoes, red onion, olives and chicken. Give them a light coating of dressing and toss well so that everything is covered lightly.

4. Squeeze any excess water out of the defrosted spinach and finely chop. Add chopped spinach to the salad bowl and mix through the other vegetables and chicken.

5. Now add the roasted kumara chunks, chopped pine nuts and one more light coating of dressing and toss well together one more time to make sure everything is evenly distributed.

6. Finally, scatter the cubed feta cheese on top and serve for lunch or a light dinner. This can also be made in advance for a picnic, family lunch or pot luck summer dinner... enjoy!

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