Chicken and Veggie Stuffed Baby Kumara

Steps

1. oven to 220°C. Line an oven tray with baking paper.
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. While kumara is cooking, prepare chicken and veggie filling.
3. Finely dice onion and roughly chop spinach. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and chicken mince for 3–4 minutes, breaking up mince with a wooden spoon as it cooks, until onions are soft.
4. Add spice mix, salt, tomato sauce and soy sauce and cook for 1 minute, until fragrant. Add stock and cornflour/water mix and cook for 4–5 minutes, until liquid has absorbed and mixture has thickened. Add spinach, corn, sour cream and ½ cup cheese. Cook a further 1 minute, until spinach has wilted.
5. Once kumara is cooked, remove from oven and turn oven to high grill. Cut kumara in half lengthways, but not all the way through. Open up kumara and fill with chicken and vegetable filling. Top with a sprinkle of cheese and grill (in middle rack of oven) for 3–4 minutes, until cheese has melted.
6. Finely slice spring onions on an angle. Toss mesclun in a medium bowl with a drizzle of olive oil and balsamic vinegar (if using) just before serving. Season to taste with salt and pepper.
7. Divide chicken and veggie stuffed kumara and salad between plates. Sprinkle spring onion over chicken and veggie stuffed kumara (if using) and serve a dollop of sour cream on the side.