Kūmara and meatball tray bake

Method

1. Pre-heat oven to 225°C. 
2. Place kūmara and onion in a large roasting dish and mix with oil to coat. 
3. Roast for approximately 15 minutes. 
4. While the vegetables are roasting, mix together the beef mince, egg, breadcrumbs, grated carrot, chopped parsley and tomato paste until well mixed, then roll into balls. 
5. Remove vegetables from the oven and mix through the canned tomatoes, then place the meatballs on top of the vegetables. 
6. Return to the oven and roast for a further 10-15 minutes, or until the meatballs are cooked and the canned tomatoes have reduced, then remove from the oven. 
7. Boil or microwave the peas for approximately three to four minutes or until hot and just cooked. 
8. Drain the peas and place in a food processor with the mint and vinegar. 
9. Blend until smooth. 
10. Serve the pea puree with the roasted vegetables and meatballs. 
11. Garnish with extra parsley and serve with a handful of spinach or other leafy greens. 

Tips

Add a tbsp of Moroccan seasoning to the mince mixture for a Moroccan twist. 

Set aside and keep warm until ready to serve.