Kumara with creamy coconut dressing

Tamara West

The nutritious kumara is a staple in Maori cuisine and features in this take on a potato salad

Ingredients

900 kgs	Red kumara, skin on, or Maori potatoes, cut into 3cm chunks (Main)
4	Eggs
¼ cup	Greek yoghurt, natural, unsweetened, thick
¼ cup	Coconut cream
½	Lemons, juice of
1 punnet	Cherry tomatoes
½ bunche	Parsley, curly or flat-leaf
2 ½ Tbsp	Capers
2	Avocados, firm, ripe

Directions

1. Place kumara or Maori potatoes, whole eggs and 1 tsp salt in a large pot and cover with cold water.
2. Bring to a gentle boil and time for 6 minutes, then remove eggs but continue cooking until kumara/potatoes are just tender, about another 2-3 minutes. Drain eggs under cold water and set aside.
3. Mix yoghurt, coconut creamand lemon juice together and set aside.
4. Halve cherry tomatoes, finely chop parsley until you have ½ cup, chop capers; peel and slice avocadoes. Peel shells of eggs and quarter.
5. Drain and toss kumara/potatoes with egg, tomatoes, parsley, capers and avocado.
6. Season to taste with salt and pepper and dress with coconut dressing.