Roast kumara and broccoli with tangy yoghurt and mayo dressing

Doug Sherring

For the vegetables

1 large	Kumara (Main)
1 Tbsp	Coconut oil
1 pinch	Flaky sea salt
1 head	Broccoli (Main)
1 handful	Salad greens, such as rocket or baby spinach
1 small bunch	Mixed soft herbs, such as flat-leaf parsley, basil, mint; roughly chopped
2 Tbsp	Chopped nuts, eg. almonds, walnuts

For the dressing

¼ cup	Natural unsweetened Greek yoghurt (Main)
1 tsp	Extra virgin olive oil
1 tsp	Lemon juice, fresh
1 pinch	Smoked paprika
1 pinch	Flaky sea salt

Directions

1. Preheat oven to 200C and cut the kumara into chunks. Lay on a roasting tray and dot the coconut oil over the kumara. Season with sea salt and roast for about 30-40 minutes.
2. Meanwhile, cut the broccoli into florets, and cut the stem into chunks, and steam or gently pan-fry until just cooked. For the dressing, in a small bowl whisk together the yoghurt, olive oil, lemon juice, and salt. Taste and adjust as necessary. When the kumara is golden, remove from oven and allow to sit for 5-10 minutes before serving.
3. To assemble, place the kumara, broccoli, salad greens, herbs and nuts into a bowl and gently combine. Add the dressing and gently combine again, or serve the dressing as a dollop on top. Serve with protein of your choice (a piece of fish or steak works well) or enjoy as is, with enough leftovers for lunch.

If you liked this recipe, try Delaney's one-bowl

tomato and ricotta pasta