Kumara and orange salad recipes

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Crunchy kumara and cashew salad

Crunchy kumara and cashew salad

Season to taste with salt and pepper. Step 1 Peel kumara and cut in 2-3cm dice. Step 2 While kumara cooks prepare dressing by combining all the ingredients in a small bowl. Step 3 In a large bowl place cooled kumara and the remaining salad ingredients (reserving a little coriander to use as a garnish). Step 4 Serve garnished with reserved coriander. 600g kumara. 1/4 cup chopped fresh coriander. 2 tablespoons orange juice. 1 teaspoon grated orange zest
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Portuguese chicken tenderloins on warm roasted vegetable salad

Portuguese chicken tenderloins on warm roasted vegetable salad

Add orange zest, orange juice and honey. Top with roasted vegetables and chicken. Step 3 Spray a heavy-based pan with oil and cook chicken over high heat until cooked. Step 4 Arrange salad greens on 4 plates. 6 cups chopped roasting vegetables such as pumpkin, parsnip, kumara, peppers, potato, chopped in small pieces. 2 oranges, zest and juice. 4 cups salad greens
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Clean Eating in Auckland

Clean Eating in Auckland

Hot bird salad, black lentils, kumara, feta, peanuts, citrus & sultanas. Kumara, kale, beetroot and carrot pattie, cos, tomato, gherkin and awesome sauce on a gluten free bun
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What I ate last week

What I ate last week

Had salmon fillet, baked kumara, veges. Tastier than it looks – Mexican corn tortillas with spiced chicken, avocado, salsa, salad and grated cheese
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Summer Hot Spots

Summer Hot Spots

Brads domain is the open kitchen with the wood fired oven at its centre and it is from here that dishes like Slow roasted free range pork belly served with twice baked kumara soufflé, apple, orange & cardamom compote and a fragrant cabbage, baby fennel and herb slaw or cured house smoked salmon with potato, herb and goats cheese croquettes emerge
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