Roasted kumara, persimmon & rocket salad with jalapeño dressing from A Year in My Real Food Kitchen (page 20) by Emma Galloway

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Notes about this recipe

  • Hellyloves2cook on August 20, 2017

    pg 20 Oh my! This was really quite lovely. Once you have organised roasting the kumara (sweet potato) and peeled your persimmon and chopped them, the rest is pretty quick. This was the first time I had ever bought and tasted persimmon - I used the Fuyu variety. They are the flatter of the two types. In fact I chose this recipe because I spotted them in the shops and I was so excited to try them. There was sweetness from both the roasted Kumara and the persimmon , spice and heat from the chilli together with the pepperiness of the leaves. It was just very very delicious. My 12 yr old was very impressed with this salad. 10/10

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