SNAPPER WITH RED QUINOA, KUMERA AND PUMPKIN SEEDS

Here is a nice way to use sweet potato (which we know here in Oz by its Kiwi name, kumera) -

Dice a kumera and boil in salted water for about 5 minutes (until tender). Drain. Make a dressing of pecan oil, a small amount of pomegranate molasses and an equally small amount of a really good vinegar - I used a 50 year old Spanish sherry vinegar. Toss the drained kumera and the dressing together. Toast some hulled pumpkin seeds in a dry pan, then coarsely grind with mortar and pestle. Sprinkle over the kumera after plating up.

I used this with the red quinoa cooked in chicken stock and snapper cooked in ghee. A dollop of salsa verde on top.

SNAPPER WITH RED QUINOA, KUMERA AND PUMPKIN SEEDS