2 large kumara
2 tbsp olive oil
2 tsp black mustard seeds
1 tsp cumin seeds
1/2 a red onion (finely chopped)
2 cloves of garlic (crushed)
2 tbsp Apostle Kiwifruit & Kawakawa Verde
2 tbsp tomato paste
1/2 a red capsicum (chopped)
1 cup corn kernels (fresh or from a can)
100g feta cheese
1/2 cup of grated hard cheese
Sour Cream or Greek Yoghurt
Preheat oven to 200°C. Wash both Kumara and cut down the center length ways. Place in a roasting dish with a small amount of olive oil on the bottom just to prevent sticking. Cover with foil and roast on high for approximately 30min, until tender.
Meanwhile, heat 2 tbsp of olive oil in a saucepan on medium heat, add mustard and cumin seeds, when the mustard seeds start to pop add red onion and capsicum and saute until tender. Once soft, add crushed garlic, tomato paste, corn and 3 tablespoons of Apostle Kawakawa & Kiwifruit Verde and stir until fragrant. Remove from heat and transfer into a large bowl.
Using a spoon scoop out the insides of the kumara and mash in a separate bowl return skins to the oven tray. Add mashed kumara and crumbled feta to the onion and capsicum mix and season with salt and pepper to taste.
Using a spoon, stuff the mixture into your Kumara skins and top with cheese and place under a grill until cheese is melted.
Garnish with sour cream, chopped spring onion, tomato and avocado.