This is my take on a classic potato salad, which uses kumara instead of potato. It’s so simple and so delicious. Sumac, if you’re not familiar with it, is a spice used in Middle Eastern cooking which has a tangy flavour. It goes well with the mayonnaise here. This salad is a great addition to any barbecue.
Salad
| 2 | Kumara, medium-large sized, scrubbed and cut into 3cm chunks (Main) |
| 2 Tbsp | Rice bran oil |
| 1 pinch | Sumac powder |
| 1 pinch | Smoked paprika |
| 3 | Spring onions, thinly sliced |
| 4 rashers | Streaky bacon, cooked until crispy and cut into 1cm pieces |
| ¼ cup | Walnuts, dry toasted and chopped |
Ingredients
| ½ cup | Mayonnaise, use a good-quality variety |
| 1 Tbsp | Sumac powder |
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Directions
- Preheat oven to 190C. Place kumara in a roasting tray and drizzle over the oil. Add salt, pepper, sumac and smoked paprika. Roast for about 40 minutes until golden and crispy.
- Mix together the mayonnaise and the sumac. While the kumara is cooking, cook the bacon, and toast the walnuts in a frying pan with no oil. Be careful not to burn them. Slice the spring onions.
- Allow the kumara to cool slightly before putting in a bowl, and adding all other ingredients. Mix gently and serve warm.
