• 3 kumera peeled
• 1 orange and zest
• 1tsp cumin seeds
• 1 cup natural Greek yoghurt
• 1/4 cup sliced toasted almonds
• 8 pieces sliced pickled jalapenos
• 1tsp olive oil
• 1 lime handful of mixed salad leaves
Set over oven to 180 ° C.
Peel and chop kumera and lay on a baking tray.
Drizzle kumera with olive oil, cumin seeds and orange zest.
Bake for 30 minutes until tender.
Zest the lime into yoghurt and season slightly.
Toast almonds in fry pan until light brown.
Arrange kumara on serving platter drizzle with yoghurt, almonds and jalapenos.
Finish with salad leaves.
Wine match – Mission Estate Riesling
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