Yam and Grape salad
Tahini Coconut Yoghurt
100gm coconut yoghurt
1 Tbsp tahini
A pinch of sea salt
Combine ingredients in a bowl, and adjust seasoning. Chill.
50gm yams set aside for shaving
A large pinch of sumac
Small handful of watercress
1 Tbsp extra virgin olive oil or lemon infused olive oil
Bring a pot of salted water to a boil, place the washed yams into the pot and simmer for 10 minutes. Drain and set aside.
Shave the reserved raw yams with a mandolin or a vegetable peeler into a medium bowl and lightly season with salt.
Slice the grapes and add to the bowl with a large pinch of Sumac & the watercresss.
Heat a fry pan with a few tablespoons of cooking oil and fry the simmered yams until golden brown. Place on paper towel to absorb any left over cooking oil and toss with the other ingredients.