Kumara, Rocket and Dukkah Salad

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Using Traditional Hazelnut Dukkah




1.25kg kumara
Olive oil
Salt and pepper
2 cups small rocket leaves
Juice of ½ orange
2 T olive oil
4 T Alexandra’s Traditional Dukkah
¼ cup feta cheese (optional)




Preheat oven to 200°C.
Peel kumara and roughly chop into small pieces.
Pour over a little olive oil, salt and pepper and bake for 30 minutes until just tender.
Remove from oven and allow to cool.
Mix kumara with rocket in a shallow bowl.
Combine orange juice with olive oil and drizzle over salad.
Sprinkle with Dukkah and gently toss to combine.
Crumble over about ¼ cup of feta cheese if desired. Serve at room temperature.

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