Yam and Grape salad

3:00 pm on 3 August 2018
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Photo: Supplied

Tahini Coconut Yoghurt

100gm coconut yoghurt
1 Tbsp  tahini
A pinch of sea salt

Combine ingredients in a bowl, and adjust seasoning. Chill.

Salad Ingredients

250gm  yams
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

Method

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.

Serve immediately

From Afternoons with Jesse Mulligan

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