Nuts About New Zealand

Roasted Kumara With Parsley, Smoked Paprika And Macadamia Pesto


6-8 Kumara (about 2-4 kg) peeled, each cut into 4-6 chunks
200 ml olive oil, plus extra to coat
1/2 cup roughly chopped flat leaf parsley, plus extra small leaves to garnish
2 garlic cloves, roughly chopped
1 cup 150g macadamias toasted
1 tbs smoked paprika (pimenton)
100g feta
150ml extra virgin olive oil
1-1/2 tbs lemon juice


Preheat oven to 220*C line 1-2 large baking trays with foil, then baking paper. Place the kumara on the baking trays in a single layer.  Drizzle with the extra olive oil, then toss to coat.  Roast the kumara for 45-50 minutes (turning carefully once or twice) until it has lovely dark caramelized edges. Meanwhile, put the small parsley leaves in a bowl of iced water to crisp up. Pulse the chopped parsley, garlic, macadamias and smoked paprika in a food processor to make a coarse paste . Add the feta and extra virgin olive oil and whiz again for about 15 seconds. Add lemon juice if necessary. When kumara is ready, spoon about 1 cup of the pesto onto it (you won't need it all) then return tray to oven for 1 minute.  Remove and stir gently so the kumara is coated in pesto.  Pile mixture into a bowl and garnish with parsley.