ROASTED KŪMARA WITH RED ONION AND DATE SALSA

Are you still pretending to be in holiday mode? Me too. I like to think it’s an important component of my 2022 ‘intention’ to Do Less (intentions are the new resolutions, in case you’re wondering). As evidence of how I’m going so far, I’m still to send out my Christmas cards. I only just completed the deep-cleaning our house needed before every man and his dog visited us between Christmas and New Year and I still have 300 unread emails in my inbox. Before the holidays, this would have stressed me out. Now, I feel supremely unbothered. I’m taking the same approach to holiday – or at least, summer – eating. Less effort is often more, as they say. If you’re of a similar mindset, here’s a very easy salad to get someone else to make for you.

ROASTED KŪMARA SALAD WITH RED ONION AND DATE SALSA
This is great at barbecues (you can make it in advance and store in the fridge for up to a day before serving at room temperature) and any leftovers are excellent for lunch the next day. To up the protein content and make it more of a meal, add up to a cup of roasted nuts or pumpkin seeds when you combine the roasted kūmara and salsa. Serves four.

For the kūmara:
800g peeled and diced kūmara
2 Tbsp extra virgin olive oil
1 tsp brown sugar
1/2 tsp cinnamon
Salt and pepper

For the salsa:
1 medium red onion, peeled and diced
A generous pinch of salt and sugar
2 Tbsp red wine vinegar
Let sit 10 mins
3/4 cup dates, chopped
3cm piece fresh ginger, finely grated
Two handfuls fresh parsley, finely chopped
1-2 Tbsp extra virgin olive oil

Heat the oven to 190C. Put the kūmara, first measure of olive oil, brown sugar and cinnamon in a bowl and toss to combine. Tip out onto a large baking tray and season generously with salt and pepper. Roast for 25 minutes, shaking the tray halfway through cooking. Set aside to cool.

While the kūmara is cooking, make the salsa. Put the red onion, salt and sugar in a small bowl and stir to combine. Pour over the vinegar. Leave to steep for 10 minutes, then add the chopped dates, ginger, parsley and olive oil. Stir to combine.

When the kūmara is cool enough to touch, transfer it to a serving bowl. Toss through the salsa and let sit for at least 15 minutes before serving. 

Smashed peas on toast

Got smashed recently? Nah, me neither. It’s not so good for us in these already anxious times (and it is Dry July, after all). Personally, I got really tired of all the ‘wine mum’ memes on social media during lockdown. There’s nothing like being encouraged to join a tribe to make me want to run screaming in the other direction. I also interviewed a couple of experts who had some sobering things to say about using alcohol as a lockdown coping mechanism. It’s more common sense than rocket science, but both seem to be in short supply.

A much cheaper, healthier and family-friendly way to get smashed is to try these peas on toast. You can be fancy, and serve them on little crackers or crostini when you have a few people over for dinner, or you can turn them into dinner if you eat them with a poached or fried egg on top. As it is, this amount serves two generously – and makes a good working from home lunch. Cheers! 

Smashed peas on toast

I prefer baby peas (sweeter and cuter) to ordinary ones for this dish, because the big ones can be a bit mealy. But use whatever you have. 

  • 4 tsp butter or olive oil
  • 1 large clove garlic, peeled and sliced
  • Finely chopped red chilli, to taste (optional)
  • A handful of fresh parsley and mint, finely chopped
  • 2 cups frozen peas
  • 2 Tbsp water
  • A handful of fresh parsley and mint, finely chopped
  • 4 slices bread – preferably baguette, pita, or wholegrain toast

Melt half the butter or olive oil in a small pot set over medium heat. Add the garlic, followed by the peas and the water. Crush the peas with a potato masher or a fork as they cook, until you have a rough puree (this will take about three minutes). Stir in the chopped herbs. While the peas are cooking, toast the bread and spread with the remaining butter or olive oil. Arrange the toast on a plate and pile the crushed peas on top, allowing for a bit of artistic scattering. Season well with salt and pepper and serve.