Apricot-Glazed Hasselback Kumara with Feta

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  • Vegetarian Recipe

This Apricot-Glazed Hasselback Kumara with Feta dish is the perfect side for entertaining. With sweet NZ Kumara and Anathoth Farm Apricot Chutney, it’s a match made in heaven.

Serves 4 as a side

INGREDIENTS

  • 4-5 small kumara (roughly 600g), halved lengthwise
  • ¼ cup Anathoth Farm Apricot Chutney
  • 3 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • ½ tsp sal
  • 125g feta

METHOD

  1. Preheat oven to 200C. Place kumara on a baking tray and roast for 10 minutes, to soften slightly.
  2. Remove from oven and transfer to a chopping board. Cut 1mm horizontal slits through each kumara half, ensuring not to cut through the whole way. You can insert a skewer lengthwise through the bottom of each kumara half, to stop the knife while you cut.
  3. Mix apricot chutney, olive oil, worcestershire sauce and salt together to combine. Brush over each prepared kumara half and roast for 45 minutes, basting with the sauce every 10 minutes, until kumara is cooked through and caramelised on top. For the last 15 minutes of cooking, sprinkle over feta and return to oven.
  4. Sere hot
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