This is an excellent fusion of a traditional baked kūmara and a lovely Indonesian dish.

Recipe: Extracted from The Revive Café Cookbook 8 by Jeremy Dixon

This quick peanut satay is really easy to make and does not require any cooking.

Makes: 3 kūmara

INGREDIENTS

3 medium orange kūmara (sweet potato) skin on
1 teaspoon oil
½ cup red cabbage finely sliced
½ cup lettuce finely sliced
½ cup coriander (cilantro) roughly chopped
½ cup spring onions (scallions)
finely sliced (around 2 spring onions)

Garnish: 2 tablespoons roasted peanuts roughly chopped

Quick peanut satay:

¼ cup peanut butter or ½ cup roasted peanuts
1 teaspoon sesame oil
1 tablespoon soy sauce or tamari
1 tablespoon ginger puree or chopped ginger
1 clove garlic
2 tablespoons lime juice (around 1 lime)
2 tablespoons maple syrup
¼ cup water
½ teaspoon salt

METHOD

Put the kūmara on a baking tray lined with baking (parchment) paper. Brush with the oil. Bake at 180°C (350°F) for 40 minutes or until soft.

Put the peanut satay ingredients into a blender and blend until smooth.

Place the kūmara on the serving dish, cut down the middle and press on the outside with your fingers to open it out. Add the cabbage, lettuce, coriander and spring onions. Drizzle the peanut satay on top.

Garnish with roasted peanuts.

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Recipe extracted from The Revive Café Cookbook 8 by Jeremy Dixon, Revive Concepts Limited, RRP $35.00.