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
- 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. - Cut ota and snake beans into small pieces and blanch in boiling water for 1 minute. Rinse in cold water.
- Remove the stalks from the watercress.
- Deep fry kumala crisps and pat dry on a paper towel.
- 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.
- 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!