Ingredients
- 1 kg yams, washed and cut into thirds
- 2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves) or any green chillies
- 2 cups fresh coriander, roughly chopped
- 2 shallots, roughly chopped
- 2 Tbsp cider vinegar
- 6 Tbsp extra virgin olive oil
- A few splashes of Thai fish sauce
- Salt and pepper to taste
WARM YAM SALAD
Method
- In a large saucepan, add enough water to just cover the yams add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes)
- Be careful not to overcook them or they will break up
- When the yams are done, drain them and spread out over a tray to cool down quickly
- While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil
- Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary
- Put the yams into a bowl and pour over chilli mixture, toss gently and serve
Comments
Serves 4
Thanks to GODDARDS for providing the yams used in the demonstration
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