- 2 large golden kumara, whole, with skin on
- 4 tbsp cumin seeds
- 4 tbsp coriander seeds
- 1 large bream, filleted
- ½ tsp chilli powder
- 2 tbsp olive oil
- 1 cup Greek yoghurt
- Handful fresh coriander leaves
- Juice of 1 lime
- 1 cucumber, peeled into ribbons
- Freshly ground black pepper
- Flaky salt
1 Preheat oven to 180°C.Brush the kumara with olive oil and roast whole in the oven for 30 minutes until soft.
2 In a dry frying pan, toast the cumin and coriander seeds until they’re fragrant. Crush the seeds in a mortar and pestle (or spice grinder) to a fine powder. Add the chilli powder, mix and sprinkle over the roasted kumara. Roughly smash into chunks.
3 Season the bream fillets with salt and pepper. Heat a little olive oil in a frying pan until near smoking point and place the bream fillets in, skin side down. Cook for 3-4 minutes until the flesh whitens and the skin crisps up. Break each fillet in half and serve on top of the spicy kumara.
4 Garnish with coriander, cucumber and yoghurt mixed with lime juice and a little salt.