Roasted Kumara and Rocket Salad

clock 15 minutes + 20 minutes bowl Serves 4


  • 600g gold / orange kumara, cut into chunks
  • 2 Tbsp vegetable or olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 clove garlic, crushed
  • 250g green beans, halved diagonally
  • 1/2 cup Greek-style natural yoghurt
  • 2 tsp finely grated lemon zest, plus 1 Tbsp juice
  • 200g baby rocket leaves
  • 1/2 cup coriander leaves, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

  • 2. Place kumara in a bowl. Add oil, cumin, ground coriander and garlic. Toss to combine. Place on prepared baking tray and bake for 20 minutes or until golden and tender. Leave to cool.

  • 3. Meanwhile, blanch beans in a saucepan of boiling water until bright green and crisp. Rinse under cold water and drain well.

  • 4. To make the dressing, combine yoghurt, lemon zest and juice in a bowl. Mix well.

  • 5. Arrange rocket, kumara and beans in a shallow serving bowl. Drizzle dressing over the salad and top with coriander leaves.

  • Tip: This salad is also nice with pumpkin instead of kumara.

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