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Kumera Watercress salad & Vanilla dressing

Prep Time:

10 Minutes

Cook Time:

5-10 Minutes to Reheat

Serves:

1-2 Servings

Level:

About the Recipe

Kumera Watercress salad & Vanilla dressing

I know vanilla sounds odd in a salad but this crazy combo I think deserves a chefs kiss ✨

Was craving a warm salad today! And this ticked all the boxes with flavour, crunch and nourishment 🌱

Ingredients

This recipe uses left over Kumera and green beans from a roast we had last night.


( or Chop up 2 golden Kumera and place on a baking tray with drizzle of olive oil, salt & pepper for 30-40 minutes at 180c until golden ). Crispy bacon 2 strips.


A handful of fresh water cress or spinach chopped


1 Tbs flaked almonds


Dressing: 4 Tbs Vanilla coconut yoghurt of plain greek yoghurt Squeeze of lemon juice


1-2 tsp olive oil A good season of salt & pepper



Preparation

**I used roasted Kumera/sweet potato and green beans from last nights roast.


Crisp up some free range bacon until golden (Could sub with Tofu) and warm the Kumera up in the same pan. Along with blanched green beans (also left overs).



Washed some watercress or spinach and chop the bacon up into bite size pieces.



Placed the warm Kumera on a plate, topped with the green beans, watercress, flaked almonds.


For the dressing:


In a small bowl add all the ingredients and whisk with a fork. Taste and see if it needs more lemon or seasoning to your liking.


Now you have yourself a gorgeous salad full of unique flavour!

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© 2023 Hope & Sauté

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