NZ Woman's Weekly

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

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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