Home

.bgImage.slide__image.gbi--2011397789-q1WfMa113UP8dGWPHYXZrm:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt8ae66eb53ac89aa2/635fc264c7d483476b36d936/Roast-Sweet-Potato-(Kumara)-and-Coriander-Salad2016L.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400''); }

Roast sweet potato (kumara) and coriander salad

Name: Roast sweet potato (kumara) and coriander salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 2kg sweet potato (kumara), peeled and cubed; olive oil spray; ½ tsp salt (optional); ½ cup fresh coriander leaves, chopped; 100g unsalted macadamia nuts, roasted; Dressing1 ½ tbs balsamic vinegar; 1 tbs olive oil; 1 tsp sugar; 1 tsp soy sauce, salt reduced

Serves: 8

Prep: 10

Cook: 30

A warm and tasty salad high in fibre and low in saturated fat, makes it a healthy addition to any meal.

Ingredients

2kg sweet potato (kumara), peeled and cubed
olive oil spray
½ tsp salt (optional)
½ cup fresh coriander leaves, chopped
100g unsalted macadamia nuts, roasted

Dressing

1 ½ tbs balsamic vinegar
1 tbs olive oil
1 tsp sugar
1 tsp soy sauce, salt reduced

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Lightly spray sweet potato (kumara) with oil and mix through salt. Place on a baking tray and roast in a hot oven, 200°C for 30 minutes or until golden.
Combine dressing ingredients in a jar and shake well.
Gently combine sweet potato (kumara), coriander, macadamia nuts and dressing in a salad bowl and serve immediately.