Ingredients
3 large golden kΕ«mara, peeled and diced into 1 cm pieces
1 tablespoon olive oil
Β½ teaspoon fine salt
250 g bacon rashers, diced into 1 cm slices
1 large red capsicum, deseeded and sliced
Β½ cup (60 g) pine nuts, lightly toasted enhances crunch and freshness
β cup (10 g) fresh coriander leaves, shredded
ΒΌ cup (65 g) sour cream adds creaminess and a curry twist
1 tablespoon white wine vinegar adds creaminess and a curry twist
1 tablespoon curry powder adds creaminess and a curry twist
A pinch of salt and pepper adds creaminess and a curry twist
Instructions
1-First, preheat the oven to 200Β°C and prepare the kumara as described.
2-Next, cook the bacon in a pan over medium heat until crisp, then set aside.
3-Roast the capsicum alongside the kumara for added depth.
4-Toast the pine nuts in a dry pan for a few minutes until golden.
5-Combine all ingredients in a bowl and gently fold in the dressing made from ΒΌ cup sour cream, 1 tablespoon white wine vinegar, 1 tablespoon curry powder, and a pinch of salt and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
π₯ Roast kumara in stages to ensure even cooking and a perfect tender texture.
π₯ Fry bacon until crisp to add a satisfying crunch and smoky flavor.
π° Toast pine nuts just before mixing to enhance their nutty aroma and taste.
- Prep Time: 15 minutes
- Roasting Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Frying, Mixing
- Cuisine: Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving