Indian Spiced Kumara Salad with Turmeric Mayo

Indian Spiced Kumara Salad with Turmeric Mayo

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 22, 2020.
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Ingredients

Salad

  • 400g kumara, diced 3cm
  • 2 tsp kumara curry spices
  • 2 eggs
  • 1 pack green beans
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 tomato, sliced into 1cm wedges
  • 1/2 pack rocket

Vinaigrette

  • Zest & juice of 1/2 lemon
  • 1/2 tsp kumara curry spices
  • 1/2 tsp honey
  • 1/2 tsp soy sauce
  • 1 Tbsp olive oil

To Serve

  • 2 Tbsp turmeric mayo
  • 1 pack cashews

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook kumara. Toss kumara on a lined oven tray with first measure of kumara curry spice and a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
  2. Meanwhile, cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes (for hard boiled) or until cooked to your liking. Drain and cool under cold tap. Once cooled, peel and cut into quarters.
  3. Cook beans. Cook beans in pot of boiling water for 2-3 minutes, until tender. Drain and rinse with cold water.
  4. Prep remaining salad veggies.
  5. Make vinaigrette & finish salad. In a large bowl, combine all vinaigrette ingredients. Season to taste. Just before serving, toss beans, cucumber, tomato and rocket through vinaigrette.
  6. Serve turmeric mayo topped with kumara, salad and egg. Sprinkle over cashews.

Nutritional Information

Energy 2595 kj
620 kcal
Protein 15.5g
Carbohydrate 62.3g
Fat 32.5g