This is the perfect summer salad for lunch or dinner and makes a great addition to those summer barbecues.
Ingredients
Roast Kumara
1 large kumara peeled and diced into cubes
1 tablespoon of avocado oil for roasting the kumara
Pinch salt
Salad
Mixed Salad leaves of your choice (Mesclun & Herb / Rocket / Spinach etc)
8 cherry tomatoes cut in half
A good helping of crumbly feta
Chilli Lime & Coriander Avocado Vinaigrette (or you can use plain Avocado Oil)
Everything Avocado Hemp seasoning
Instructions
Preheat the oven to 180°C.
Peel the kumara and cut into small cubes. Try to keep the cubes even in size so they cook evenly.
Coat the kumara in oil and arrange on a lined baking tray in a single layer. Sprinkle with a pinch of salt. Roast until the cubes are soft and slightly brown. Do not over cook or the kumara will be mushy. Once roasted, allow the kumara to cool.
Toss your chosen salad leaves with your favourite Avocado Vinaigrette before creating your salad. We used the Chilli Lime & Coriander Avocado vinaigrette to add a tangy sweet chilli flavour to the salad.
On a serving plate, start to assemble your salad by layering your salad leaves. Add some of the kumara, the feta, chopped cherry tomatoes and sprinkle some of the Everything Avocado Hemp seasoning. Repeat the layer process with another layer of salad leaves, feta and tomatoes and top with the final sprinkle of Everything Avocado Hemp seasoning.