Roast Kumara Salad

READY IN: 50mins
Recipe by ImPat

Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.

Top Review by Linky

Very good! My sweet potato cubes got a lot browner and somewhat dried out, but I let it sit for a bit in the vinegar/olive oil before serving. I didn't have currents (is that the same as raisins, btw?) so used craisins (dried cranberries). Because I had a total of 400grams of sweet potato, I reduced the other things accordingly. Will be making this again!

Ingredients Nutrition

  • 2 12 kg kumara (peeled and chopped)
  • 1 tablespoon fennel seed (crushed)
  • 2 tablespoons vegetable oil (or olive oil)
  • 14 cup vegetable oil (or olive oil extra)
  • 13 cup pine nuts (lightly toasted)
  • 14 cup currants
  • 14 cup coriander (chopped)
  • 1 12 tablespoons red wine vinegar


  1. Preheat oven to 200C (180c fan forced).
  2. Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
  3. Combine the kumara, pine nuts, currants and coriander in a large bowl.
  4. Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.

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