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–+ servings

Kumara, pea & spring onion salad with pesto mayo dressing

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 50 people

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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