Kumara and Shiitake Salad
Kumara, a New Zealand variety of sweet potato, forms the base for this colourful and filling salad. Shiitake, arame and sesame oil give a distinctly Asian flavour. These are all available at health food stores, Asian stores or large supermarkets.
600g kumara or sweet potato, scrubbed
½ tsp sea salt
1 tsp ground black pepper
2 Tbsp olive oil
8 shiitake mushrooms, soaked for two hours
1/4 cup pumpkin seeds, soaked overnight and drained
1 red capsicum, de-seeded and sliced
¼ cup arame seaweed, soaked 10 minutes, drained and chopped.
2 spring onions, sliced
1 large green frilly lettuce, washed and drained.
1) Slice the kumara into flat, bite-size pieces, about ½ cm thick. Combine in a large roasting tray with the olive oil, sea salt and pepper. Spread out evenly. Bake in a hot oven until cooked through and golden. Allow to cool.
2) Drain the shiitake mushrooms. Remove and discard the stems. Finely slice the tops.
3) Mix the shiitake, pumpkin seeds, sliced capsicum, arame and spring onions with the kumara.
4) In a large bowl arrange layers of the kumara mix with lettuce leaves. Serve with Beet Vinaigrette on the side.
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