Kumara and Orange Salad with Curried Dressing

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SERVES:

4 AS A SIDE

Prep Time:

15 MINUTES

Cook Time:

15 MINUTES

This is potato salad's more interesting cousin. Kumara goes in boiled and cooled so the cubes stay whole, then gets folded through a dressing of sour cream, mayo, curry powder, cumin and ground coriander, with the juice from the oranges stirred in. The orange does the work here: sweet, slightly sharp, and enough acid to stop a creamy dressing feeling heavy. Toasted pumpkin seeds go over the top for crunch. It's a cold salad built for a cold month, which sounds wrong until you eat it, and it sits happily next to a roast or holds its own at a shared table.

_INGREDIENTS

2 large kumara (about 600g)
2 large oranges
30g pumpkin seeds
3 Tbsp sour cream
3 Tbsp mayonnaise
½ tsp mild curry powder
½ tsp ground cumin
½ tsp ground coriander
Small bunch of fresh coriander
Sea salt
Freshly ground black pepper

_INSTRUCTIONS

Peel the kumara and cut into 3-4cm cubes. Bring a large pot of salted water to the boil, add the kumara and cook for 10-12 minutes, until a knife goes in with a little resistance still. Kumara softens faster than potato, so start checking early. Drain well, spread out in a single layer on a baking tray and leave until completely cool.
Toast the pumpkin seeds in a dry frying pan over medium heat with a pinch of salt, shaking the pan, until they start to pop and colour. Tip onto a plate to cool.
Cut the skin and white pith off the oranges, then slice into rounds and quarter each round. Do this on a board so you catch the juice, and set both the fruit and the juice aside.
In a small bowl, mix the sour cream, mayonnaise, curry powder, cumin, ground coriander and the reserved orange juice. Season with salt and pepper. Roughly chop the fresh coriander and stir most of it through, keeping a little back.
Put the cooled kumara in a large bowl and fold through the dressing until every piece is coated. Add the orange and most of the pumpkin seeds and fold again, gently. Scatter the remaining seeds and coriander over the top to serve.

Recipe written by Kylee Newton @themodernpreserver

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