Vege – TASTIC

Crunchy carnival salad

» SERVES 6

KUMARA

2 large kumara (about 675g), peeled and cut into 2cm chunks
1 tbsp olive oil
½ tbsp chilli flakes
Salt and black pepper, to season

RICE AND BEANS

30g fresh coriander, leaves and stems separated, leaves roughly chopped
5 sprigs fresh thyme
1 x 400ml tin full-fat coconut milk
100ml water
¼ tsp ground allspice
1 tsp salt
¼ tsp black pepper
2 garlic cloves, peeled
200g long-grain rice
1 x 400g tin kidney beans, drained

SALAD

¼ red cabbage, shredded
8 spring onions, halved and shredded
2 carrots, peeled into ribbons
1 red pepper, thinly sliced
2 mangoes, thinly sliced
1 avocado, flesh thinly sliced
1 large fresh red chilli, stem and seeds removed, thinly sliced
50g egg-free mayonnaise
1 tsp–1 tbsp Encona West Indian hot sauce or other hot sauce
1 tsp maple syrup
2 limes
200g cooked sweetcorn kernels
Salt and black pepper

1 Preheat oven to 180°C.

2 Spread the kumara over