Mexican Stuffed Kumara with Salad and Salsa

Ingredients

• 1 large kumara

• olive oil

• Salt and pepper

• 1 onion, diced

• 2 tsp garlic, minced

• 1 tsp paprika

• 1 tsp mixed herbs

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp cayenne pepper

• 1/4 cup parsley, chopped

• 1/2 cup cheese, grated

• Side salad

• Salsa

Instructions

1. Preheat oven to 220°C.

2. Slice kumara in half long ways and score flesh in a criss-cross pattern. Place on a baking tray cut-side up. Drizzle with olive oil, salt and pepper. Bake for 30-40 minutes until flesh is soft.

3. Cook onion in a pot with a dash of olive oil until soft. Add garlic and stir for 1-2 minutes.

4. Mix herbs together in a small bowl.

5. Remove kumara from the oven, scoop out the flesh without tearing the skin.

6. Add a dash of oil, herb mix, kumara flesh, parsley and half the cheese to the onion pot. Stir over the heat briefly until combined.

7. Fill kumara skins with mixture, cover with remaining cheese and grill for 2-3 minutes until cheese is golden.

8. Serve with salad and salsa.

Serves 2