The recipe below comes all the way from New Zealand’s ‘Fresh Kitchen’ and is simply yummy:
KALE PINEAPPLE AND KUMERA SALAD
Enough for four as a side salad, but easily doubled or more.
Pre heat oven to 200’c
- 1/2 small pineapple cut into bite size pieces
- 1 large kumera approximately 500gms
- 1 bunch of kale
- 1 red pepper
- 1 red onion
- 1/2 red chilli (according to taste)
- 1 tsp maple syrup or other sweetener
- 3 Tbsp white wine vinegar
- 2 Tbsp olive oil + extra for roasting
- salt and pepper to taste
- Optional extra Black rice (not used in the salad pictured today)
First I like to twice roast my kumera. As soon as you decide to make this turn your oven on and put your washed but not peeled kumera straight on the rack to cook for about 1/2 an hour, at this point it should be just cooked.
While your kumera is cooking, prepare your pineapple by peeling and cutting into bite size pieces. Put this on a small baking tray and toss with a little olive oil and a pinch of salt. Put this into cook at the same time as your kumera, it will need 15 -20 minutes and should then be cooked and slightly brown around the edges.
Next into a medium sized bowl put your maple syrup, white wine vinegar, olive oil, a 1/4 of your chilli (or more, you choose) and a good pinch of salt and pepper and whisk together.
Prepare your kale by washing and cutting the leafy part off the stalks ( I like to then shred it fairly finely so no one is to challenged chewing it). Add the kale to the dressing and spend at least two to three minutes massaging, this all together, this is a very important stage as it will break down the fibres and make it much more pleasant to eat.