Apple and kumara salad

Name: Apple and kumara salad
Yield: 4
Ingredients: ⅓ cup Sour cream; 1 Tbsp Dijon mustard; 1 splash Pickle brine, or use vinegar; ½ Lemons, zested and juiced; 2 Kumara, or 3, cooked, cooled, peeled and cut into chunks; (boil, roast or steam them) (Main); 2 large Apples, cut into the same sized pieces as the kumara (Main); 2 Eggs, boiled and sliced (Main); 1 Small red onion, sliced into thin strips; 10 Gherkins, baby ones, sliced; 1 small bunch Chives, chopped; 1 sprinkle Fresh dill, and white anchovies, if you have them, to garnish

for 4 people

Tam West

Warren Elwin

Food writer

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Ingredients

⅓ cup	Sour cream
1 Tbsp	Dijon mustard
1 splash	Pickle brine, or use vinegar
½	Lemons, zested and juiced
2	Kumara, or 3, cooked, cooled, peeled and cut into chunks
(boil, roast or steam them) (Main)
2 large	Apples, cut into the same sized pieces as the kumara (Main)
2	Eggs, boiled and sliced (Main)
1	Small red onion, sliced into thin strips
10	Gherkins, baby ones, sliced
1 small bunch	Chives, chopped
1 sprinkle	Fresh dill, and white anchovies, if you have them, to garnish

Directions

Whisk sour cream with mustard, a little pickle juice or vinegar, and the lemon zest and juice. Chill.
Arrange cooked kumara chunks, apple chunks, sliced egg, onion, gherkins and chives on a salad plate. Add a grind of black pepper, drizzle with the sauce and garnish with fresh dill (and white anchovies if you have them).