Salad alternative

By Andrea Hincho

Long lazy summer days often mean an endless diet of barbecues, green salads and crusty bread which while fantastic in December, all start to taste the same by February. Having a husband with a passion for cooking over charcoal means that I seldom have to concern myself with the meat component of the evening meal so I am able to indulge myself with the preparation of the vegetables; a task I really enjoy.

Kumaras are rated one of the most nutritious of all vegetables having a rich source of antioxidants; they are among the top three food sources for potassium and virtually fat-free. Being high in dietary fibre, and vitamins C, A and E makes them not only good to eat but also good for us. I love this recipe as it can be made well ahead, is quick to prepare and seems to have a universal appeal.

Be careful not to overcook kumara as it will go to mush quite quickly and the flavour is really much better for being left 24 hours in the refrigerator.

Kumara, Cranberry and Pecan Salad

• 1 cup mayonnaise                                                     
• 2 tsp curry powder
• 2 tblsp brown sugar                                                 
• 2 tsp ground mustard
• 1 kg diced kumara, steamed                                   
• 1 cup dried cranberries
• 1 cup pecans chopped                                              
• 4 to 5 spring onions sliced
• Salt and pepper to taste

Mix the mayonnaise, curry, brown sugar and mustard until well combined. Season to taste.
Add kumaras, cranberries, pecans and spring onions mixing carefully to avoid mashing kumara pieces.
Chill for at least 8 hours or overnight if possible.

Published 1 February 2012