Photo: Simon LambertKamokamo (kumi kumi) are plump and juicy at the moment. If you haven’t tried them they are similar to a marrow although I find them sweeter in taste. Kamokamo are very versatile, they can be stuffed, roasted or mashed. They also take on flavours really well, which is why I love them in a curry or turned into a tangy chutney. Prep time 10mins Cooking time 20mins Skill easy Serves 4-6 Ingredients 1kg kamokamo (approx) 1 red onion, cut into thin wedges 30ml olive oil 1 tsp salt Freshly ground black pepper ½ tsp dried oregano 200g cherry or small tomatoes 1 lemon, juice 12 fresh mint leaves, roughly chopped 50g feta cheese Extra virgin olive oil to finish Method Preheat the oven 210°C (190°C fan-forced). Prepare the kamokamo by cutting it in half lengthways and scooping out and discarding the seeds. Trim off the ends and cut the kamokamo into large chunks, add to a bowl along with the onion, oil, oregano, seasoning and tomatoes. Toss together and spread on to a baking tray. Bake for about 20 minutes or until the kamokamo is tender and has coloured up. Remove from the oven, squeeze over some lemon, crumble the feta cheese and scatter over the freshly chopped mint. Enjoy.
