Kumara, peanut and chilli salad

Kumara, peanut and chilli salad

Tags

kumara

Cook

Ingredients

  • 3 kumara, peeled
  • 40g peanuts
  • 1 ½ tsp brown sugar
  • 100ml coconut milk
  • 2 tbsp vegan fish sauce
  • Juice of 1 lime
  • ½ garlic clove, grated
  • 1 bunch coriander, roughly chopped
  • ½ bunch mint, roughly chopped
  • 1 bunch spring onions, finely sliced
  • 1 green chilli, finely chopped

Steps

  1. Heat the oven to 200°C.
  2. Cut the kumara into 1½cm thick rounds and put in a large roasting tray in a single layer.
  3. Season generously, then pour over the vegetable oil and toss to coat.
  4. Roast for 20 minutes, until the potatoes are golden, starting to brown at the edges and cooked through.
  5. Meanwhile in a bowl whisk the coconut milk, fish sauce, lime juice, remaining sugar and garlic.
  6. Scatter peanuts and a teaspoon of sugar over the kumara, then roast for five minutes more. Leave to cool.
  7. Once cool add kumara to a bowl along with herbs and chilli and toss. Drizzle over dressing and toss again.