Baked Kumara with Green Vegetables

Serves: 4

Ingredients

3 large kumara
150 g frozen peas
1 leek
150 g green broad beans
500 ml yoghurt
3 teaspoons turmeric
2 tablespoons olive oil
Sea salt
Pepper

ALLERGENS HIGHLIGHTED IN BOLD

Method

Rub kumara with olive oil and salt and place on a baking sheet. Bake in a 200°C oven on shelf level 2 for 25 minutes.
Place the peas, chopped leek and beans on a perforated cooking tray and when the cooking time for the kumara is done, place them in the oven with the kumara on shelf level 4 and bake for another 10 minutes with high-intensity added steam. Meanwhile, stir the turmeric into the yogurt.

Slit the kumara down the centre, squeeze open and slightly fluff the soft pulp inside with a fork. Distribute turmeric yogurt and green vegetables onto the kumara and season with salt and pepper. Instead of green vegetables, you can also use other vegetables from your fridge, according to taste. Let your creativity run wild!

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Mix ingredients for the dough, cover and allow to rise for 1.5 hrs at room temperature.
Preheat oven (upper/lower heat) to 250°C. Sprinkle flour on worktop and use two dough scrapers to form half of the rather liquid dough to a lengthy loaf. Place on a baking tray with parchment paper and twist the loaf several times. Sprinkle half of the seeds and gently press them into the dough. Repeat with the rest of the dough.