Total time45 minutes
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.