Kumara (Sweet Potato), Baked Spiced Ricotta, Spinach and Roast Grape Salad

With Olive and Caper Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Kumara are the native New Zealand sweet potato that were introduced by the first wave of Maori, arriving from the Pacific island of Rarotonga over 500 years ago. They are dense and sweet, but earthily sweet in a savoury way – if that makes sense!

Ricotta comes in many degrees of quality. The best tend to have a grainy and slightly lumpy texture, but often all you’ll be able to source is a very smooth type, which is fine for baking but not the best to eat raw.