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

Name: Kumara (Sweet Potato), Baked Spiced Ricotta, Spinach and Roast Grape Salad
Ingredients: 12 mint leaves, shredded; 2 tablespoons baby capers, rinsed; 400 g baby spinach; 2 tablespoons thinly sliced chives; 2 handfuls of olives, stoned and roughly chopped; 2 tablespoons extra-virgin olive oil; 400 g ricotta; ½ teaspoon sweet pimenton (smoked paprika), or use mild paprika; sea salt and freshly ground black pepper; 1 teaspoon soy sauce; ¼ teaspoon cumin seeds; 4 tablespoons hot water; ¼ teaspoon ground cinnamon; 300 g grapes, off the stem; 2 tablespoons pomegranate molasses; 600 g kumara or sweet potato, skins scrubbed; 3 tablespoons grapeseed oil (or use a light vegetable or olive oil)

With Olive and Caper Dressing

Preparation info

Difficulty
Medium

Appears in

Salads

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.

Ingredients

Method

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Part of

Cheese

Fay

6 months ago from Australia

I didn't have fresh grapes but used raisins instead, soaking them in the dressing for about an hour before cooking as suggested. Great flavours what melded well together. The Bloke was particularly impressed. I also roasted the sweet potato for a bit more crispness and Maillard effect.

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