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kumera, potato & bacon salad

nzJen avatar
Recipe by
JR Mattsen
@nzJen
Nelson

Family loved this served with sausages & corn on the cob.

►
yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For kumera, potato & bacon salad

  • 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

  • 1
    Cook potatoes in salted water until just tender. Cool.
  • 2
    Boil 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.
  • 3
    Fry 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
  • 4
    Mix 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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