Brought to you by Fisher & Paykel
A versatile and speedy salad, this flavoursome kumara dish is a tasty addition to any BYO summer barbie.
Serves: 8
INGREDIENTS
3 medium orange kumara, roughly chopped into 3–4cm pieces
1 red pepper, roughly chopped
2 red onions, halved and cut wedges
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon soy sauce
270 grams udon noodles, cooked and drained
½ cup chopped roasted peanuts (reserve 2 tablespoons to garnish)
1⅓ cups picked coriander leaves (reserve ¼ cup to garnish)
1 tablespoon black sesame seeds
METHOD
Preheat the oven to 180 ̊C and put the kumara in a roasting dish with the red pepper and onion.
Whisk the oils, honey and soy and drizzle over the vegetables. Bake 20–25 minutes until cooked through. Turn once during cooking.
Cool to room temperature, then toss with the cooked soba noodles, peanuts and coriander, and serve sprinkled with reserved nuts, coriander, and sesame seeds.
Can be prepared up to 3 hours beforehand, reserving garnish until ready to serve.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.