Kumara Grissini with Goat’s Cheese, Pomegranate and Maple Walnuts

There are so many ways to dress these beauties. This version is very festive and will have your tastebuds dancing. 

Recipes and styling Caralee Caldwell. Photography Jo Anderson

Makes 40. GF

2 large kumara, long and round
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp salt flakes
¼ cup walnuts
1 tbsp maple syrup
200g goat’s cheese
seeds from ½ a pomegranate
1 tbsp thyme leaves
salt and pepper to taste

Preheat the oven to 180°C and line a large baking tray with baking paper. Wash the kumara, leaving the skin on. Slice into 3mm thick slices. Lay on the tray in a single layer and brush with olive oil. 

In a small bowl, mix together rosemary, thyme and salt. Sprinkle over the kumara and bake for 20 minutes or until cooked. 

To make the maple walnuts, heat a non-stick pan over a low heat. Place the walnuts in the pan and drizzle with the maple syrup. Toss in the pan for 3 minutes, then set aside. Roughly chop the walnuts and the goat’s cheese. Place the goat’s cheese on the grissini first then top with the walnuts, pomegranate seeds and thyme leaves. Season with salt and pepper to taste.

Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. realfoodpledge.com

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