Stuffed Baby Kumara with Sour Cream and Salsa

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil.
2. Prick each kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, until skin is crispy and flesh is soft enough to pierce with a sharp knife.
3. While kumara is cooking, prepare the bean mixture. Heat a drizzle of oil in a fry-pan on medium-high heat. Finely dice first measure of red onion and mince garlic.
4. Cook onion and garlic for 3–4 minutes until soft. Add spice mix and cook for 30 seconds until fragrant. Reduce heat to medium and add beans, canned tomatoes, corn, tomato sauce, vinegar, sugar and salt. Cook for 3–5 minutes until heated through and reduced slightly. Season with salt and pepper.
5. While bean mixture is cooking, cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Dice avocado 1cm; finely dice second measure of onion; cut tomatoes in half. Add all to a bowl with coriander, lemon juice and season with salt and pepper.
6. Trim ends from broccolini and cook in pot of boiling water for 2–3 minutes until bright green and tender. Drain and set aside. Cut kumara in half lengthways, but not all the way through. Use a spoon to open up each kumara and fill with bean mixture.
7. Divide stuffed baby kumara between plates and evenly crumble over feta. Dollop over sour cream, sprinkle with chilli (if using) and garnish with coriander leaves. Serve broccolini and salsa on the side.