Kumara, Parmesan and Basil Salad

Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The sharpness of the parmesan complements the sweetness of the kumara in this salad. Try this with grilled pigeon breast or pan-fried salmon fillet or a white fish that you’ve marinated in a little lime juice and ginger. Or serve it as a starter with a good helping of wild rocket or watercress.


  • 1 kg (2 lb) kumara, peeled and cut into 2 cm (¾ in) chunks
  • 100 ml ( fl oz) olive oil
  • 150 g (5 oz) parmesan, coarsely grated or peeled into shards
  • 1 cup loosely packed basil leaves (tear the larger ones into quarters)
  • 80 ml (2 ½ fl oz) lime or lemon juice
  • 100 ml (3 ½ fl oz) olive oil


    Preheat oven to 200°C/400°F/Gas Mark 5. Toss kumara with 2 tablespoons of the olive oil and season lightly, then lay on a baking tray and roast until cooked. Cool, then cut into 1 cm (½ in) cubes and toss with the remaining ingredients. Leave to sit for 10 minutes before serving.