Baked Kumara Stuffed with Baby Spinach Feta

Ingredients

• Stuffed Kumara
• 4 small kumara, scrubbed
• 1 Tbs olive oil
• 2 large red onions, thinly sliced
• 2 gloves of garlic, finely chopped
• 100g baby spinach
• 50g feta, crumbled
• 2 Tbs of pumpkin seeds (lightly toasted)
• 1 Tbs of sunflower seeds (lightly toasted)

Honey Nut Topping Ingredients

• ½ Cup any nuts of your choice (lightly toasted)
• 1-2 Tbs Silberhorn Manuka Honey
• Pinch salt

Method – Honey Nut Topping

Lightly toast the nuts in the oven while the kumara are cooking, remove from oven. Drizzle Silberhorn Manuka honey over the nut mixture add a pinch of salt and toss to coat. When cooled chop and place on top of the stuffed kumara.

Method – Baked kumara

1. Preheat oven to 200°C. Prick the kumara all over with a fork and roast for 40-50 minutes, turning over at half time, and cook until tender when pierced with a skewer.

2. While the Kumara are cooking, Heat the oil in a large frying pan over a low heat and cook the onion, stirring occasionally for 10 minutes until light golden. Add garlic and cook, stirring for aminute.

Add spinach and stir until just wilted.

Remove from heat add the feta, and seeds, season to taste.

3. Cut a slit in baked kumara. Stuff with the filling, top with honey nuts and serve.