Ingredients
500gm golden kumara
150gm rocket
1 dozen halved kalamata olives
2 tablespoon capers
75gm feta
1/2 bunch chopped parsley
1/4 cup toasted walnuts
Balsamic dressing
Golden Kumara Salad
by Jan GardnerDirections
Heat the oven to 200. Chop kumara into 2 cm cubes. Place on a baking tray and drizzle with olive oil, salt and pepper. Bake until tender and then allow to cool. In a separate bowl place rocket, feta, olives and capers. Add the kumara and toss well. Sprinkle over dressing and then arrange on a platter. Scatter the chopped, roasted walnuts and parsley on top and serve.
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
— Philippa
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