Yams are a wonderful staple, a little sweeter than its neighbour the sweet potato. This was the first time I had tried to cook with them. I picked one up a the local Bondi Farmers Markets to test out. The results were fantastic.
I peeled, roasted in some coconut oil with a sprinkling of salt and pepper and these little numbers were absolute winners. Sided with immune boosting spinach salad, handful of coriander, panfried capsicum, feta and topped with toasted sunflower seeds and drizzled in horseradish/yoghurt dressing. This is a winning combination that is perfect for Winter or Summer. Simple & Less than $6 to make per serve.
Coconut Oil/Olive Oil
Sea Salt & Pepper
1 Yam, peeled, roughly chopped into cubes
1 Capsicum, quartered, de-seeded
Handful Coriander Leaves, ripped
2 Cups Raw Baby Spinach Leaves
1/2 Cup Sunflower Seeds
1/2 Cup Crumbled Feta
For the Dressing:
1/2 Lemon Squeezed
1 Tsp Horseradish Sauce
1 Tbsp Greek Yoghurt
Freshly Ground Pepper
1. Turn oven to 200c. Once hot, add the roughly chopped yams into a roasting tin and season with salt, pepper and some olive oil or coconut oil. Roast for 50 minutes. Until crunchy on the outside and crispy on the inside.
2. During this time grab a small non stick frying pan and toast your sunflower seeds over a medium heat. Be careful not to burn. Pop to oneside when browned.
3. With the same frying pan. Drizzle with coconut oil and pan-fry your capsicum for about 10 minutes until charred and softish. Place to oneside and roughly slice.
4. When you roasted yams are ready. Load up your bowl to share; spinach, coriander, capsicum, yams, feta and sprinkled toasted sunflower seeds.
5. For the dressing, grab a bowl and mix horseradish, lemon, greek yoghurt together, season with pepper. Drizzle on the salad and dig in.0