Fresh Mozzarella with Spiced Carrot Purée and Purple Dawn Kumara
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 10, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 10, 2018.
A vibrant plate bursting with colour, texture and flavour! This dish brings a warming winter salad that’s delicious without weighing you down. We’ve included a horopito spice blend in celebration of Matariki! This distinctive native herb, also known as mountain pepper tree, has incredible health benefits that have been traditionally used by Maori topically, as well as enjoyed for it’s peppery notes.
Ingredients
Kumara
- 200g Purple dawn kumara
- 200g wildfire yams
- 3-4 baby golden beetroot
- 2 Tbsp horopito spice blend
- ½ bag baby spinach
Purée
- 200g veggie spiced carrot purée
To serve
- 100g fresh mozzarella cheese
- 25g sliced almonds
Steps
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Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara 3cm and halve yams and beetroot lengthways. Toss on prepared tray with horopito spice blend and a drizzle of oil. Season well and roast for 20-22 minutes, until tender and golden.
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When veggies have about 5 minutes cook time remaining, warm carrot puree in a small pot over low heat, stirring for about 3 minutes until warmed through. Cover and set aside to keep warm.
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When veggies are cooked, remove from oven, add spinach and toss through to wilt slightly.
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Tear mozzarella into quarters, drizzle with a little olive oil and season.
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To serve, spread purée on the base of each plate, pile with veggies and mozzarella and sprinkle with almonds.
Nutritional Information
Energy |
1880 kj 449 kcal |
---|---|
Protein | 17.3g |
Carbohydrate | 30.8g |
Fat | 25.9g |