Delicious Kumara & Bacon Salad packed with lovely flavours, textures and an easy dressing, this is a bright and colourful salad that is perfect for summer BBQ time.
This is a very versatile recipe, feel free to make amendments depending on what your family enjoys, but the basic preparation steps will be the same. These are the flavours I love so I hope you do also. In my version is golden Kumara (sometimes known as sweet potato), bacon, red capsicum, toasted pinenuts, coriander and a lovely simple curry sour cream dressing. The blend of flavours works so well.
It is pretty much a one pot recipe, I use my roasting dish to layer each ingredient and cook it in in stages. You could also easily fry the bacon separately if you would prefer to have it more crispy. I have been making this recipe for a while, it makes a lovely large salad, you can easily reduce the quantity of kumara to make a smaller salad.
I find these sorts of salads perfect for taking to a friends house or to a BBQ – it can be served warm or cold and adds some bright colour to the table. The flavours are not too overpowering as to startle anyone and but it adds something different. I also like to take my Best Ever Scalloped Potatoes recipe, it is a big crowd pleaser so I can recommend both of these simple but tasty dishes for a pot luck dinner.
The first step is to begin to bake the Kumara, do so by peeling them and cutting into even sized chunks, about an inch in size. I use baking paper as I do not want the ingredients to stick. You par bake the Kumara before adding the bacon – or as I said above you can fry this off separately.
Continue to cook the bacon and kumara until there is 5 minutes cooking time remaining, add the sliced capsicum and bake. After it has been baked and cooled you can add the pinenuts, dressing and finally the shredded coriander. I am a huge fan of coriander so I love adding a generous bunch to it and then some to garnish.
Do not be concerned that the curry flavour is overpowering, it marries perfectly with the sweetness of the other ingredients and just provides a light cover rather than a thick dressing. You can also play with those flavours if you choose. It is as I mention very versatile. Some would replace the pinenuts with walnuts or omit all together. I like having some changes to texture in salads so I think they work well.
I hope you enjoy this delicious recipe, if you would like to try another salad using delicious golden Kumara you can try my Roasted Kumara, Carrot & Orange Salad also, just as delicious and popular
Just A Mums Roasted Kumara, Carrot & Orange Salad
Onto the recipe! Easy and simple.
Delicious Kumara & Bacon Salad
This delicious salad combines the lovely flavours of golden kumara, bacon, capsicum, pinenuts and coriander smothered in a light curry dressing.
Ingredients
- 3 Large Golden Kumara, or 6 medium
- 1 Tablespoon Olive Oil
- 250 grams Bacon Rashers, diced into 1 cm slices
- 1 Red Capsicum, deseeded and sliced
- 1/2 Cup Pinenuts, lightly toasted
- 1/3 Cup Fresh Coriander Leaves, shredded
Dressing
- 1/4 Cup Sour Cream
- 1 Tablespoon White Wine Vinegar
- 1 Tablespoon Curry Powder
- Light seasoning of salt & pepper
Instructions
- Preheat the oven to 200C Bake
- Prepare a large roasting dish with baking paper and set aside
- Peel and dice the kumara into 1 inch chunks and add to the roasting dish
- Drizzle over the olive oil and toss to coat
- Bake for 15 minutes, then add the sliced bacon tossed over the kumara and bake for a further 10 minutes, the kumara should be starting to become tender but not too soft (alternatively you can fry off the bacon at this point if you prefer a crispier finish, then add at the end)
- Add the sliced capsicum and bake for a further 5 minutes or until the kumara is cooked but still holding its shape
- Remove from the oven once Kumara is cooked, and allow to sit for 20 minutes until beginning to cool
- While the oven is still warm add the pinenuts in a baking tin and cook until they just begin to colour - approx 2-4 minutes - watch carefully then remove.
- Prepare the dressing, in a small bowl add the sour cream, white wine vinegar and curry powder and combine well
- Once the kumara mixture has cooled slightly transfer to a serving dish, add the pinenuts, shredded coriander and spoon over the dressing and carefully mix, taking care not to crush the kumara further.
- Serve warm or once cool pop in the refridgerator and serve cold.
- Will keep for at least 2 days in an airtight container
- Enjoy!
BBQ or PotLuck Ideas – Kumara Salad & Scalloped Potatoes
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JennWerner says
Made this tonight and it was delicious! Definitely being added to my ‘go to’ recipe list 🙂
I don’t like coriander and didn’t have pinenuts but it didn’t matter at all. Maybe our new favourite, thank you so much.
justamumnz says
I am so pleased, I am sure it was lovely without those things.