Kumara & Baby spinach salad with blue cheese dressing
Ingredients
Salad
- 7.5 kg red kumara
- .75 lt oil
- 2 bunches spring onions
- .5 kg baby spinach
Dressing
- .5 lt mayonaise hellmans or similar
- .2 kg blue cheese
- .05 kg fresh basil frozen leaves ok if can be purchased
- .5 kg Sour Cream
- .15 kg Cream Cheese
- .01 kg lemon pepper
Instructions
Salad prep
- Cut any gnarly bits from the kumara and wash well
- Cut into slices through slicer. Preheat oven to 180 c fan
- Gently toss the slices with the oil and add a bit of salt and pepper. Try to make sure the oil is well distributed without breaking up the slices too much
- Lay the kumara onto 6 large greased baking trays and roast in the oven in 2 batches.
- once the kumara starts to take colour on 1 side (after about 20 - 25 mins) then carefully turn with a long fish slice and try to place the kumara back where it came from without disturbing too much. cook a further 15-20 mins until a little coloured and kumara is cooked through.
- Cool and store in fridge
- Cut spring onions reasonable fine and store
Sauce prep
- Add all sauce ingredients together and blend in a food processor till smooth.
On site
- Mix kumara, spring onion, spinach and dressing in a large bowl. Best served immediately as it will deteriorate if left longer than 10-15 mins.
Tried this recipe?Let us know how it was!