4 small kumara, scrubbed clean
1 can of chickpeas, drained
1 tablespoon of olive oil
½ teaspoon of coriander powder
½ teaspoon of cumin powder
Himalayan or sea salt
3 small or 2 medium tomatoes, diced
½ a red onion, diced
1/3 of a telegraph cucumber, diced
½ an avocado
Juice of ½ a lemon
1 tablespoon of fresh mint, chopped
1 tablespoon of fresh coriander, chopped
2 tablespoon of Bestow Beauty Plus Oil
2 lemon cheeks
Pre-heat your oven to 180 degrees Celcius.
Brush your kumara with olive oil and pierce with a fork. Bake for 40 minutes. Check they are soft before removing from the oven by piercing with a sharp knife. If they are still firm, bake for another 5 minutes then check again. Remove from the oven once soft and allow to cool.
Mix the chickpeas with the olive oil, coriander, cumin powder and salt. Spread evenly on a tray lined with baking paper. Roast for 20 minutes.
Cut your kumara in half lengthwise. Take a spoonful of the kumara flesh from each and roughly mash. Stir the roasted chickpeas into the mash.
Place three kumara halves into each bowl. Spoon over the chickpea and kumara mash.
Mix all the ingredients for your salsa together and spoon over your kumara’s. Garnish with a lemon wedge and serve.
This is a great recipe. Cook your kumara and chickpeas ahead of time to make it a quick meal to assemble.