KUMARA SALAD	RECIPE BY TALLYRAND

Ingredients

kumara (2.5cm slices)	3	pc
vegetable oil	3	tbs
bacon slices, diced	4	pc
red onion, medium, thinly sliced	1	pc
garlic, minced	1	tbs
white vinegar	1/2	cup
olive oil	2 1/2	fl oz
granulated sugar	1/4	cup
flat-leaf parsley, chopped	1/4	cup

Method

1. Blanch the kumara in a large pot of boiling salted water until they are tender but not mushy, 8 to 10 minutes. You should be able to stick a fork through the potatoes easily but still feel some resistance, and the slices should not break apart easily. Drain and cool to room temperature
2. In a small bowl, combine the potatoes with the vegetable oil and season to taste, toss well to coat the potatoes. Place the potatoes over a hot grill and cook until well browned, 3 to 5 minutes. Remove from the grill, place in a medium bowl, and set aside.
3. In a large sauté pan over medium heat, cook the bacon pieces until they just start to crisp, about 6 minutes. Remove the bacon to paper towels to drain.
4. Pour out most of the bacon fat from the pan. Add the onion slices and cook for 2 minutes, stirring occasionally, then add the garlic and cook for another 2 minutes. Remove the pan from the heat and stir in the vinegar, olive oil, sugar, reserved bacon, and salt and pepper to taste.
5. Add the bacon mixture to the grilled potatoes and toss well. Sprinkle with the parsley and serve.

Enjoy and bon appetit . . . . .

Chef's terminology:
	lt	=	litres		tsp	=	teaspoon
	ml	=	millelitres		tbs	=	tablespoon
	kg	=	kilograms		sq	=	sufficient quantity (add to taste)
	gm	=	grams		pc	=	piece, meaning a whole one of

Recipe from professional
Chef Tallyrand

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