I love roasted yams and when combined with sweet onions and a sprinkling of cheese, this will lift any meal in winter.
Warm yam and onion salad
Serves 4-6
1kg yams
2 red onions, cut into wedges
2 Tbsp oil
2 Tbsp 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
100g feta cheese
Method
Preheat the oven to 190degC.
Put a roasting tray in to heat up. This will get the yams and onions cooking immediately.
Toss the yams and onions with 2 Tbsp of oil, honey and sprig of herbs. Season with salt and pepper and mix.
Carefully remove the hot roasting dish and tip the yams, onions and all juices on to the tray. Bake for 20 minutes or until tender and caramelised. You may need to turn them throughout the cooking to evenly cook.
Meanwhile, mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams and onions. Combine lightly, crumble the cheese over and serve on a platter in the middle of the table.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
