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

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

Spicy
Vegetarian

Ingredients

Method