Festive Kumara Salad

Mum has given me her blessing (even if she wasn't too impressed with the minor adjustments I made this year) and I am passing this family treasure onto you. This dish is an all time hit every year, great with roasts on the big day and even more delicious with cold ham and bbq dinners for the days after- that's if it isn't gobbled up!

Kumara Salad.

Festive Nail polish:  O.P.I's Gold Shatter thanks to a Christmas fairy (:   
Note: my nails are short ready for a three day festival camping trip next week for New Years Eve!
For those readers in the Northern Hemisphere, Kumara is a New Zealand vegetable much like the sweet potato. If you can't get hold of kumara, then go for fresh sweet potatoes, not the canned variety.

I swapped out sultanas for Craisins (dried cranberries) this year for a festive twist, but I will leave the craisins out until right before I serve it. The reddish colours may bleed and I don't want pink salad!

Ingredients. Serves 4-6

5 large Red and/or Golden Kumaras (Sweet Potatoes)             1 peeled, diced orange

1 Red and Green capsicums (Bell Peppers)                            2 tablespoons curry powder

1 cup Sultanas/Craisins                                                        1 teaspoon Prenzel Smoked Manuka Salt

1 cup low fat mayonnaise                                                      Cracked Pepper to taste

4 slices of cooked, diced bacon- optional

Boil a lot more kumara than you think. This year I used golden kumara with the orange skin, mixed with normal red kumara. The golden kumara is a lot softer and you won't need as much cooking or mayonnaise because of its moisture. Also, I love this Jamie Oliver Roast Pot for boiling large batches of veges.

Cool.

Chop and dice capsicums (bell peppers) into small pieces.

Mix 2 tablespoons of curry into the jar of low-fat mayo to kick start and develop the spices. Add salt and pepper, cooled and diced bacon (if you wish) and then craisins/sultanas. Mix to combine. Add in peeled, diced orange and more mayonnaise depending on desired consistency.

This recipe can be made a day or two in advance and actually tastes better if you do, because of the developing curry flavour. The craisins can be added last minute.

Delish!

Merry Christmas!


Budgie xo




Prenzel link for Ma Prenzel's Manuka Salt. 
Facebook the talented Prenzel agent, Kelly Devoy.