Kumara stackReviewed by our expert panel
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 2 large kumarasweet-potatoX, each cut lengthways into four 3–4mm slices
- oil spray
- cracked black pepper
- 1¼ cups frozen peas
- ½ cup frozen shelled edamame beans (defrosted)
- ½ cup ricotta
- 2 tablespoons chopped fresh mint, plus extra, to serve
- 4 eggs
- 4 cups baby spinach
- 1 small avocado, sliced
- 4 slices lean leg ham
- 1 telegraph cucumber, peeled into thin ribbons
1 Set a small non-stick frying pan over a medium heat. Lightly toast seeds for 1–2 minutes. Remove from heat and set aside.
2 Preheat grill or sandwich press. Spray kumara with oil and season with pepper. Grill for 4–5 minutes on each side, or until golden and cooked through.
3 Meanwhile, in a heatproof bowl, place peas and beans and cover with boiling water. Leave for 2 minutes. Drain and return to bowl. Mash, cool then mix through ricotta and mint.
4 Bring a small pan of water to the boil. Break eggs in and poach for 1–2 minutes (for runny yolks), or until cooked to your liking. Remove eggs from pan with slotted spoon.
5 Place slices of kumara toast on each plate. Top kumara with spinach, ricotta and pea mash, avocado, ham, cucumber and poached egg. Scatter with toasted seeds and season with cracked black pepper.
Make it gluten free: Check ham is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 28g
–Saturated fat 7g
Dietary fibre 9g
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