Roasted Baby Kumara Topped with Mexican Lamb

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Cut baby kumara in half lengthways. Toss with a drizzle of oil on prepared tray and season with salt and pepper. Roast for 20–25 minutes, until tender. Turn once during cooking.
3. While kumara cooks, thinly shred lettuce and thinly slice cucumber. Add to a medium bowl and set aside. Grate carrot and dice tomato 1cm. Set both aside.
4. When kumara has about 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook lamb mince, Mexican spice mix and garlic paste for about 5 minutes, until browned, breaking up mince with a wooden spoon as it cooks.
5. Add carrot, tomato paste, chipotle sauce (if using) and stock to pan and cook for about 2 minutes, until sauce has reduced and thickened slightly. Season to taste with salt and pepper.
6. While sauce reduces, add olive oil and vinegar to bowl with salad and toss to combine. Season to taste with salt and pepper.
7. divide roasted baby kumara between plates and top with Parmesan cheese, Mexican lamb mince and diced tomato. Dollop over chipotle sour cream and sprinkle with spicy pepitas (if using). Serve salad on the side.