Ingredients
4 Kumara
Olive oil
1/4 cup long strand coconut
2 oranges
Handful parsley
200ml Coconut cream
Garlic (1 clove)
Salt and Pepper
Kumara Coconut Salad
by Ooooby CrewDirections
Chop kumara and place in a roasting dish. Drizzle with Olive oil and toss to coat. Roast at 200C until soft (approx 20 mins). Toast coconut strands by putting in a dry baking dish and put in oven with kumara - check after 5 minutes as they burn easily! Peel one orange and chop. Finely chop the parsley. Combine all the ingredients in a bowl. Salad dressing - zest the second orange and add zest to a bowl along with coconut cream and juice of half the orange. Season with salt and pepper to taste. Pour over kumara mix.
Unexpected side benefit is we eat more veggie meals because we plan around our veg box not around meat purchases, so it’s worked out cheaper and healthier.
— Rich
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