Warm Thai Roasted Kumara Salad with Peanut and Makrut Lime Dressing
( SERVES 4 )
We love thinking outside the box, like using aromatic green curry paste to flavour roasted kumara, then adding a creamy peanut dressing to make a warm, satisfying salad. It's the Thai flavours you love, served in a fresh new way!
- Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, Thai green curry paste (see ingredients list), a drizzle of olive oil and a pinch of salt and pepper in a medium bowl and toss to coat. Spread out on an oven tray lined with baking paper and roast until tender, 20-25 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
- While the kumara is roasting, finely chop the garlic (or use a garlic press). Remove the centre veins from the makrut lime leaves, then very thinly slice. TIP: The leaves are fibrous so make sure to slice them very thinly!
- In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and makrut lime leaves and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, crushed peanuts, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce heat to medium and simmer until well combined and thickened slightly, 1-2 minutes. Set aside to cool.
- Grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lime (see ingredients list) into wedges.
- Place the carrot, cucumber and mixed salad leaves in a medium bowl. Just before serving, drizzle with a little olive oil and add a squeeze of lime juice. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
- Divide the salad between bowls and top with the Thai roasted kumara. Drizzle over the peanut and makrut lime dressing and garnish with the roasted peanuts. Serve with any remaining lime wedges.