Smoky parmesan-roasted kumara cubes

Description

There's something utterly irresistible about the combination of sweet kumara with a salty, crisp cheesy crust and a hint of hot smoke from the Spanish pimenton. They probably should go with something else but you might just make them as a snack.

Ingredients

600g/1lb 5oz kumara, cut into 2cm/1in cubes
30g/1oz parmesan, freshly grated
1 heaped tsp Spanish smoked paprika (pimentón)
pinch salt
3 tbsp olive oil

Method

1. Preheat a roasting tin in the oven at 200C/400F/Gas 6.
2. Blanch the kumara in boiling salted water for 4-5 minutes, then drain thoroughly.
3. Place the blanched kumara into a large bowl with the parmesan, paprika, salt and oil and stir well to coat.
4. Take the roasting tin out of the oven and place the kumara into the hot tin. Spread out in a single layer, then quickly return to the oven to avoid losing heat. Roast for 20 minutes, turning once, or until golden-brown and tender. Serve warm.