RECIPES
Grilled kumara with medjool date and buckwheat crunch
By Miele
25 minutes, plus 1 day marinating
Preparation time
55 minutes
Cooking time
4
INGREDIENTS
Kumara
1 kg orange kumara, scrubbed
Neutral oil
Fine sea salt
Medjool dates
150 g medjool dates
40 g date syrup
40 ml water
½ tsp cumin, ground
½ tbsp sherry vinegar
25 ml extra virgin olive oil
1 tsp salt flakes
Buckwheat crunch
2 tbsp buckwheat groats
1 tbsp pumpkin seeds
½ tbsp sunflower seeds
½ tbsp poppy seeds
½ tsp salt flakes
Pinch chilli flakes
To serve
Small bunch flat leaf parsley, picked
METHOD
Medjool dates
- Slice the dates lengthwise, remove the stone and cut again lengthwise to give you four pieces.
- Roll each piece end to end and shape into a ball with your hands.
- Place the remaining ingredients into a small saucepan and bring to a simmer on medium-high heat induction setting 7 for 1 minute, pour over the dates. Cool and keep in the refrigerator.
- Allow the dates to marinate for a day if you can.
- Bring to room temperature before serving.
Kumara
- Place whole kumara into a perforated steam container. Place in the steam oven and Steam at 100°C for 45 minutes, or until cooked. If ready, you should be able to push a metal skewer through easily. Allow to cool completely in the refrigerator.
- Cut down the middle of the kumara lengthwise and lightly brush oil on the cut surfaces and season with fine sea salt.
- Preheat the griddle plate for 5 minutes on medium-high heat, induction setting 7.
- Place the kumara on the griddle plate, cut side down and cook for 5–10 minutes, or until blackened. Carefully turn over and grill the skin side for an additional 3 minutes.
Buckwheat crunch
- In a medium frying pan, add the buckwheat groats, pumpkin seeds, sunflower seeds and poppy seeds and cook on medium heat, induction setting 6 for 5-7 minutes until lightly toasted. Add the salt and chilli flakes.
To serve
- Arrange the kumara on a serving platter and place the dates with their dressing over the top.
- Sprinkle the buckwheat crunch and flat leaf parsley over the kumara.
Hints and tips
- The steaming time for the kumara is based on a maximum diameter of 8 cm, if the kumara is larger, it will require a longer cooking time.
- The kumara can be served at room temperature.
- Any remaining buckwheat crunch can be added to many other salads, steamed and roasted vegetables.
- Orange kumara (beauregard), or often called sweet potato, can be substituted for other types of kumara.
- Dark agave can be substituted for date syrup.
APPLIANCE / FUNCTION
Miele
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