Description
Chelsea’s famous kumara and bacon salad is a delicious blend of sweet and savory flavors, perfect for any occasion.
Ingredients
Scale
- 1 kg Kumara (preferably a mix of purple and orange)
- 250 g Bacon (chopped; free-range recommended)
- ¾ cup Walnuts (chopped; can swap with pecans or omit)
- ½ Red Onion (finely sliced; shallots can be a milder substitute)
- ½ cup Parmesan Cheese (freshly grated; pecorino for lactose-free)
- ¾ cup Cooked Peas (cooled; frozen peas can be used)
- ¼ cup Mayonnaise (can use light mayo for lower-calorie option)
- ¼ cup Sour Cream (or extra mayo; Greek yogurt as substitute)
- ¼ cup Parsley (finely chopped plus extra for serving)
- ¼ tsp White Pepper (can use black pepper as alternative)
- ¼ tsp Black Pepper
- ½ tsp Salt
- Lemon Juice (a squeeze for brightness; fresh preferred)
- 1 tbsp Oil (neutral-tasting for frying)
Instructions
- Peel and chop the kumara into 4cm pieces. Boil them in salted water for 10-15 minutes until tender. Drain and let them cool slightly.
- In a frying pan, heat oil over medium heat, then add the chopped bacon. Cook until crispy, about 15 minutes. Drain excess fat using paper towels.
- In a large mixing bowl, combine the warm kumara, crispy bacon, walnuts, sliced red onion, cooled peas, chopped parsley, grated Parmesan, mayonnaise, sour cream (or extra mayo), lemon juice, and seasonings.
- Gently toss all ingredients until well combined. Serve warm or refrigerate until chilled. Before serving, garnish with extra parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and frying
- Cuisine: New Zealand
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Kumara, Bacon, Salad, Chelsea, Recipe