Ingredients
- Serves 4-6
- 1 kg yams (Ettrick Gardens, Oamaru Organics)
- 2 red onions, cut into wedges (Ettrick Gardens)
- 2 Tbsp oil
- 2 Tbsp honey (Blueskin Bay Honey, Bennie's Honey)
- Salt and freshly ground pepper
- 1 sprig rosemary or thyme
- Dressing
- 1 tsp grain mustard
- 3 tsp red wine, cider or balsamic vinegar
- 2 Tbsp extra virgin olive oil (Dunford Grove)
- 100g feta cheese
WARM ROASTED YAM AND ONION SALAD
Method
- Preheat the oven to 190C Place a roasting tray in to heat up
- This will get the yams and onions cooking immediately! Toss the yams and onions with 2 tablespoons of oil, honey and sprig of herbs
- Season with salt and pepper and mix
- Carefully remove the hot roasting dish and tip the yams and all juices onto the tray
- Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook
- Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams
- Combine lightly, crumble over the cheese and serve on a platter in the middle of the table
Comments
I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!
