kumera, potato & bacon salad
Family loved this served with sausages & corn on the cob.
prep time
30 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 400g kumera (peeled & cut into large bite size pieces)
- 400g new potatoes (scrubbed & cut into large bite size pieces)
- 200g bacon, cut into big chunks
- 1/2 medium red onion (sliced thinly)
- 3/4 cup peas (cooked & cooled)
- 1 Tblspn pumpkin seeds
- 1 tspn ea sesame & poppy seeds
- 1 Tblspn sunflower seeds
- 1 teaspoon soy sauce
- 1/3 cup mayonnaise & eta feta garlic dressing, mixed
- cherry tomatoes
How To Make kumera, potato & bacon salad
-
Step 1Cook potatoes in salted water until just tender. Cool.
-
Step 2Boil kumera in salted water until half cooked. Coat well with olive oil, spread on baking tray & sprinkle with salt. Bake (180) until golden & cooked. Cool.
-
Step 3Fry bacon in some olive oil, remove from pan then add all seeds to left over fat and cook about 2 minutes, just until colour changes. Stir soy sauce through, then remove from heat. Cool
-
Step 4Mix everything except tomatoes together with the mayonnaise. Add some grated Parmesan & finely chopped parsley if you like. Serve with sour dough cubes which have been lightly fried in garlic butter.
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