Kūmara, smoked salmon and cress salad
This is a tasty salad with the peppery cress adding a delicious taste to the popular combo of kūmara and salmon.
Ingredients
Serves 4
1 cup cress (water or land), washed and dried
500g unpeeled kūmara, washed, diced and boiled
freshly ground white pepper
¼ cup olive oil
2 tsp lemon juice
200g smoked salmon pieces, sliced into 2.5 cm pieces
2 tomatoes, sliced into wedges
8-10 snow peas, top and tailed, and sliced in half
¼ cup natural yoghurt
Method
Divide the cress between 4 plates and drizzle with lemon juice.
Place the kūmara in a bowl, add the pepper and olive oil and toss.
Place the kūmara, tomatoes and snow peas on top of the cress.
Roll up the salmon pieces and place in the salad.
Drizzle the yoghurt over the salad and serve.