NZ Woman's Weekly

Roasted kumara & pumpkin salad with coconut, chilli and lime dressing

  • Total time

    45 minutes
  • Servings

  • Courses


Roasting brings out the vege sweetness, while the rice bran oil adds a golden hue. The dressing also works on seafood.

  • 2 golden kumara, diced
  • ¼ crown pumpkin, peeled and diced
  • 1 red onion, cut into wedges
  • 1 red capsicum, diced
  • ¼ cup rice bran oil
  • ½ tsp salt
  • 1 tbsp liquid honey
  • ¼ cup toasted cashews, roughly chopped
  • 1 red chilli, finely sliced
  • Fresh coriander
  • Limes, cut into quarters


  • ¼ cup coconut cream
  • 2 tbsp mayonnaise
  • 3 tbsp lime juice

1 Preheat the oven to 180ºC. Toss the kumara, pumpkin, red onion and capsicum in the oil, salt and honey.

2 Arrange in a single layer on a tray lined with baking paper and roast for 25-30 minutes until the vegetables are tender.

3 Arrange on a serving platter or individual plates, and drizzle over dressing. Sprinkle with the nuts, chilli slices and coriander. Serve with limes for squeezing.

4 For the dressing, combine the ingredients in a screw-top jar and shake well.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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