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CORONATION KUMARA AND HALLOUMI SALAD
Gado-gado -Indonesian chicken/vege
Coronation Kumara and Halloumi Salad
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Grilled Vegetable Salad with Chilli Yoghurt Dressing
Roseneath Kitchen Buckwheat & Oat Vegetarian Quiche
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Avocado and Tomato Salad
Asian Pork Skewers
Salted Coconut Icecream
Chilli, Spring Onion & Feta Cornbread
200g kumara per person
2 Tbsp olive oil
1 onion chopped
2 tsp curry powder
1 tsp cinnamon
1 cup chopped baby spinach per person
Salt and Pepper
20g haloumi per person
1 egg per person
2 Tbsp mayonnaise
2 Tbsp greek yoghurt
½ Tbsp curry powder
1 tsp cinnamon
Cherry tomatoes (about 5 per person) cut into halves
Cook the kumara in a pot of boiling water for around 3-5mins until just cooked through. Drain the water off and let the steam come off once cooked, then gently shake them in the pan so they get a slightly fluffy texture on the outside.
In a large frying pan, heat the oil and add the onion, the first lot of curry powder and the first lot of cinnamon and cook until the onion is soft. Then add the cooked kumara fry this up for a couple of minutes. Add spinach and toss with kumara then let it cook until the spinach has wited. Season with salt and pepper and a dash of lime juice.
In another frying pan, cook the halloumi slices until each side is brown and the inside is soft.
Boil the eggs in a saucepan of water until the whites are cooked but the insides are still soft (about 6 minutes). Once cooked cool quickly with cold water then peel shell and cut egg into halves or quarters.
Mix mayonnaise, yoghurt and second lot of curry powder and cinnamon to make the dressing.
Divide the spinach and kumara mixture into bowls, topping each with a cut up boiled egg, the halloumi the cherry tomatoes and a dollop of the “coronation” mayonnaise.
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BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1
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