The thing I love about making salads is that they are quick, fresh, filling, easy, a great way to use up anything in you pantry/fridge and there are no right or wrong ways! Salads are wonderful for anytime of the day and if there are left overs its even better.
They are a great way to experiment with new ingredients as you can add to them playing with flavours and textures.
There is something about a curried Kumara salad that makes my mouth water, I like to add lots of dried fruits and spices that marry perfectly with the sweetness of the Kumara, eaten warm or cold this is wonderful as a side dish at a BBQ or as a quick lunch, even in a sandwich with some leftover corned beef, chicken or haloumi.
Curried Kumara Salad
Red Kumara (boiled or roasted- depends if you like it a little crunchy or soft and creamy)
Red Capsicum- diced
Dried Apricots diced
(I also like diced Dates)
Celery- diced leaves and all
Baby Spinach- to serve
Dice Kumara and either roast or boil making sure you season with salt and pepper either way.
Cut up remaining ingredients and add to cooked Kumara. I like to leave the spinach out till I serve it otherwise it tends to go a bit soggy. This is also yum with a handful of toasted walnuts/ pumpkin seeds.
(Bacon would also be AMAZING in this salad)
Curried Mayonaise Dressing
Pinch of Cayenne pepper
You can use your favourite curry spice blend or you can add equal quantities of the spices above.
Add around 1/4tsp of each spice to 1cup mayonnaise (adding more if needed to balance flavours- I like a bit more Cumin and ginger)
Add remaining ingredients and season to taste.
Mix dressing into the salad ingredients and leave flavours to mingle for a bit in the fridge.