Kumara, pea & spring onion salad with pesto mayo dressing
Ingredients
Salad
- 4 kg red kumara
- 1 kg peas
- 2 bunches spring onions
- .5 kg baby spinach
Dressing
- .5 lt mayonaise hellmans or similar
- .25 kg pesto
- .5 kg Sour Cream
Instructions
Salad prep
- Defrost (frozen & peeled) Kumara
- Gently toss the pieces with oil and add a bit of salt and pepper. Try to make sure the oil is well distributed.
- Lay the kumara onto baking paper in shallow gastro and roast in the oven
- once the kumara starts to take colour on 1 side (after about 20 – 25 mins) then carefully turn 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 half of all ingredients together in a large bowl. Mix further as required. Best served within 30 mins or so
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