Topped Baked Kumara
Ingredients
1 tablespoon olive oil
4 orange or golden kumara
Sea salt
1 tablespoon olive oil
1 x 400g can chick peas
1 colored capsicum
1 small red onion
1 large handful spinach leaves
250g Tatua Sour Cream
1 teaspoon smoked paprika
1 teaspoon celery salt
1 tablespoon pumpkin seeds
Salad greens to serve
Method
- Rub the kumara with the oil and salt.
- Place kumara on a lined tray and bake at 180°C for 20-30 minutes or until tender.
- Meanwhile cut the vegetables into small bite-sized pieces.
- Heat the oil in a frying pan and sauté the chickpeas, capsicum and red onion for 3-4 minutes until soft.
- Add the spinach and let wilt.
- Remove from the heat and stir in the Sour Cream, smoked paprika and celery salt.
- Cut the roasted kumaras in half and score the inside flesh.
- Divide the creamy vegetables between the kumara halves.
- Sprinkle with grated cheese and pumpkin seeds.
- Bake for a further 10-15 minutes until golden and bubbling.
- Serve with side salad and cracked pepper of extra pumpkin seeds.
