Kamo Kamo, Beetroot & Paneer Salad
Today we harvested some Kamo Kamo which I was eager to try. When picked small they are similar to zucchini, and when they get larger they have a similar texture to marrow, with a slightly firmer skin. I thought of a salad I made from Nadia Lim, she used kumara & pumpkin but I thought I could sub the kamokamo. It turned out great, a collection of delicious fresh flavours and can easily be adapted to suit whichever ingredients you have. The beets add a sweet flavour but are not necessary if you don't have them. You could also add roast chickpeas.
Cook time - 40 minutes
Prep time - 15 minutes
1 kamo kamo, sliced in half and cut into half moons (seeds scooped out)
3-4 small beets, quartered
handful kale and rocket (spinach or mesclun would work)
1 Lebanese cucumber, sliced in circles
1 onion (red or white)
2 Tbsp nuts (almonds, peanuts, cashews would all work)
I used a cajun seasoning but you could use cumin, paprika, garam masala
½ c greek yogurt
¼ c finely chopped herbs (coriander, dill, basil, mint, parsley - any of them)
salt and pepper
Preheat oven to 200 º C bake.
Place kamo kamo on a roasting dish and season with salt and pepper. On a seperate roasting dish place beets and season with oil salt and pepper. Roast Kamokamo for 10-15 minutes until just tender. Roast beets for 25-30 minutes until tender to a fork.
Slice onion and panner into small cubes (some paneer is easy to crumble but if its not cubes will work) . Heat oil in a fry pan on medium heat, cook onion for 2-3 minutes until softened. Add panner, nuts of choice and a dash of salt and cook for 3-4 minutes until nuts are golden. Reduce heat and add spices, stirring until fragrant.
Make yogurt dressing by mixing the yogurt and herbs with lemon juice and season to taste.
To assemble the salad place the kale and rocket on the bottom of the plate, add kamokamo and beets on top, sprinkle the panner mix over, garnish with cucumber, yogurt dressing and extra coriander.