Slow roasted miso-glazed kūmara salad
This Asian style roast kūmara salad is tossed with baby spinach leaves and dressed in toasted sesame seeds and chilli. Perfect for picnics and outdoor entertaining.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPESalad
TIME TO MAKE1 - 2 hours
MEAL TYPESalad
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Method
- Preheat oven to 175°C.
- Slice kūmara into 1-2cm rounds.
- Brush both sides with oil and place in one layer in a roasting dish.
- Cover with tin foil and bake for 1 hour turning once or twice then remove tin foil.
- Mix miso, mirin and vinegar.
- Brush over kūmara and return to oven for another 15 minutes.
- Turn the kūmara and brush the other side then return to the oven for a further 10 minutes. The kūmara should be dark brown with crispy edges but not burnt.
- Remove from oven and allow to cool then cut rounds into strips.
- Place kūmara in a large mixing bowl with remaining ingredients and toss to mix just before serving.
Tips
The kūmara can be cooked a day or two ahead to save time on the day for a quick and easy entertaining salad.
- 1 kgkūmara
- 2 tbspoil
- 2 tbspmiso paste
- 2 tbspmirin
- 1 tbspwhite vinegar
- 4 cupsbaby spinach
- 2spring onions, chopped
- 1chilli, chopped
- 2 tbsptoasted sesame seeds
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
Per serve
- Energy1275 kJ
- Total Fat9.3g
- Saturated Fat0.9g
- Total Carbohydrate60.3g
- Sugars13.6g
- Dietary Fibre6.5g
- Protein5.4g
- Sodium383mg
Method
- Preheat oven to 175°C.
- Slice kūmara into 1-2cm rounds.
- Brush both sides with oil and place in one layer in a roasting dish.
- Cover with tin foil and bake for 1 hour turning once or twice then remove tin foil.
- Mix miso, mirin and vinegar.
- Brush over kūmara and return to oven for another 15 minutes.
- Turn the kūmara and brush the other side then return to the oven for a further 10 minutes. The kūmara should be dark brown with crispy edges but not burnt.
- Remove from oven and allow to cool then cut rounds into strips.
- Place kūmara in a large mixing bowl with remaining ingredients and toss to mix just before serving.
Tips
The kūmara can be cooked a day or two ahead to save time on the day for a quick and easy entertaining salad.
Ingredients
- 1 kgkūmara
- 2 tbspoil
- 2 tbspmiso paste
- 2 tbspmirin
- 1 tbspwhite vinegar
- 4 cupsbaby spinach
- 2spring onions, chopped
- 1chilli, chopped
- 2 tbsptoasted sesame seeds
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
Ingredients
- 1 kgkūmara
- 2 tbspoil
- 2 tbspmiso paste
- 2 tbspmirin
- 1 tbspwhite vinegar
- 4 cupsbaby spinach
- 2spring onions, chopped
- 1chilli, chopped
- 2 tbsptoasted sesame seeds
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
Nutrition Facts
Per serve
- Energy1275 kJ
- Total Fat9.3g
- Saturated Fat0.9g
- Total Carbohydrate60.3g
- Sugars13.6g
- Dietary Fibre6.5g
- Protein5.4g
- Sodium383mg
Method
- Preheat oven to 175°C.
- Slice kūmara into 1-2cm rounds.
- Brush both sides with oil and place in one layer in a roasting dish.
- Cover with tin foil and bake for 1 hour turning once or twice then remove tin foil.
- Mix miso, mirin and vinegar.
- Brush over kūmara and return to oven for another 15 minutes.
- Turn the kūmara and brush the other side then return to the oven for a further 10 minutes. The kūmara should be dark brown with crispy edges but not burnt.
- Remove from oven and allow to cool then cut rounds into strips.
- Place kūmara in a large mixing bowl with remaining ingredients and toss to mix just before serving.
Tips
The kūmara can be cooked a day or two ahead to save time on the day for a quick and easy entertaining salad.
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