BBQ kūmara with avocado salsa
With smokey, sweet kūmara and tangy salsa, this vibrant vegan dish is the perfect accompaniment to your next BBQ feast.
Ingredients
Method
Ingredients
- 2 medium orange kūmara
- 2 tsp paprika
- 1 clove garlic, crushed
- 1 lemon, zest & juice
- 2 red chillis, finely diced
- 1 large handful of mint or coriander, finely chopped
- 1 avocado, finely cubed
- ½ red onion, finely diced
Method
- Cut the kūmara into ½ cm thick slices.
- In a small bowl combine half the paprika and a glug of olive oil. Brush the kūmara slices on both sides with the oil and season with salt.
- Preheat your BBQ to high and grill the kūmara slices for 4 minutes each side, or until tender and cooked through. Transfer to a large serving platter.
- Add the garlic, lemon juice & zest, herbs, red chillis and remaining paprika to a mixing bowl with a glug of olive oil, tossing to combine. Add the avocado and onion and gently toss to coat.
- Serve the salsa on top of the grilled kūmara, or on the side as a dip.
Top tip: you can grill the kūmara in a fry pan, on the stove top in batches if you don’t have access to a barbeque!