Krystelle and Pio's Fiji Sisa Salad

TEAM FIJI

INGREDIENTS

¼ of a large Pumpkin
Salt
Pepper
Virgin Coconut Oil
2 whole orange Kumala
1 bundle Ota (optional)
1 handful of Snake Beans (Or any crunchy fresh Beans)
2 cups of Watercress
4 whole Tomatoes
3 tablespoons Honey
1 cup Nama (Sea Grapes)
1 bush Lemon
Vegetable oil for frying

METHOD

  1. Peel Pumpkin and cut large wedges, toss in coconut oil salt and pepper, grill till golden and put aside
    Using a vege peeler make thin kumala chips, soak in salted water for 15-20mins.
  2. Cut ota and snake beans into small pieces and blanch in boiling water for 1 minute. Rinse in cold water.
  3. Remove the stalks from the watercress.
  4. Deep fry kumala crisps and pat dry on a paper towel.
  5. Make a dressing with the lemon juice , honey, salt, pepper and coconut oil. Place grilled pumpkin wedges on a plate. Toss watercress, snake beans, Ota and remaining veges in the dressing and place on top of pumpkin.
  6. Add nama around salad and top with kumala crisps.
 

Team Fiji Recipes Krystelle and Pio

Tried this recipe at home? Let us know what you think!

* Please fill out all required fields

Submit

Search

Added to basket

CheckoutContinue shopping