Mexican Lamb Topped Baby Kumara

Steps

1. Prep and cook kumara Preheat oven to 230oC. Cut baby kumara in half lengthways. Toss with a drizzle of oil on a lined oven tray and season. Arrange in a single layer and roast for 20-25 minutes, until tender. Turn once during cooking.
2. Prepare salad Finely shred lettuce and dice tomato 1cm. Add to a medium bowl and set aside. Grate carrot and set aside.
3. Cook lamb When kumara has about 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Add lamb mince and cook for about 3 minutes, breaking up mince as it cooks. Add Mexican spice mix and garlic paste. Cook, stirring, for a further 2 minutes, until fragrant.
4. Add grated carrot, tomato paste, stock and soy sauce to pan with mince. Cook for about 2 minutes, scraping brownings from bottom of pan, until sauce has reduced and thickened slightly. Season to taste.
5. Finish salad and make sauce Add olive oil and vinegar to bowl with salad. Toss to combine and season to taste. If making kid’s sauce, combine first measure of chipotle sour cream with mayo and honey, in a small bowl.
6. To serve, divide baby kumara between plates, top with Mexican lamb and sprinkle with Parmesan. Dollop over remaning chipotle sour cream (for adults) and kid’s sauce. Sprinkle with spicy pepitas and serve salad on the side.