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Roasted Kumara and Spinach Salad with Tarator

Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

Seriously amazing roast kumara winter salad, with Alamir Bakery's garlicky and lemony Tarator (Tahini dressing).

Roasted kumara and spinach salad with creamy Tarator (Tahini dressing)

 2 large orange kumara, cut into cubes
 1 bunch of spinach
 4 tbsp olive oil
 sea salt and freshly ground black pepper to taste
 3 tbsp sesame seeds
 1 tbsp sumac
 ¼ cup coarsely chopped flat-leaf parsley
 2 tbsp chopped mint
 Alamir Bakery Tarator Alamir Bakery Tarator
1

Preheat oven to 200C

2

In a large mixing bowl, toss the kumara with a drizzle of olive oil. Season with salt and pepper. Spread out evenly on a baking paper lined baking sheet, and roast for 20 to 30 minutes. The kumara are done when they’re spotty brown.

3

Toss sesame seeds in a frying pan on medium heat, watch them closely and remove from the heat when they are a light golden-brown colour. 3-5 minutes.

4

Wash the spinach and drain thoroughly, spread on a serving platter. Spoon the roasted Kumara evenly on top and scatter the toasted sesame seeds over.

5

Generously pour Tarator (Tahini dressing) over the kumara. Alamir Bakery Tarator

6

Garnish with the sumac, parsley, chopped mint, a light sprinkling of salt and pepper, and a drizzle of olive oil.

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