A great lunch salad with plenty of carbohydrate, fibre, potatsiam and vitamin C.
|2||Red kumara (Main)|
|1||Orange kumara (Main)|
|1||Yellow kumara (Main)|
|4 cloves||Garlic, crushed|
|¼ cup||Olive oil|
|1 cup||Frozen broad beans, or edamame beans|
|2 cloves||Garlic, crushed|
|100 g||Wild rocket (Main)|
|1 tsp||Lemon juice|
|1 to taste||Freshly ground black pepper|
|½ cup||Avocado oil|
- Peel kumara and cut into chunks. Toss with the garlic and oil to coat well.Place in a roasting dish and bake at 200C for 30 minutes.
- Cook broad beans in boiling salted water for two to four minutes or until tender. Shell beans and mix through kumara.
- To prepare wild rocket dressing, blend garlic, rocket, lemon juice, salt, pepper and avocado oil until smooth. Toss through the kumara and beans.