This recipe was inspired by my dear friend (and mentor) Opal. She is one of my most enthusiastic supporters and I love her dearly. One day I hope to dedicate a cookbook to her.
Roasted Yam + Corn Salad with Toasted Cumin + Lime
This salad is deceptively delicious and is hearty enough for a meal. It’s equally good the next day.
Ingredients
- 2 yams – skin on, chopped into 1" chunks (~3 to 4 cups)
- 1 cup corn (frozen works well)
- 1 cup steamed or blanched green beans, cut into 2" pieces (do not overcook)
- 1/4 cup sun-dried tomatoes cut into strips
- 2 cups fine pasta, cooked (fregula sarda – round toasted pasta – is lovely. Orzo also works well.
- 3 tbsp finely chopped shallot or onion
- 1 or 2 cloves garlic, finely chopped
- 1 tsp cumin seeds, toasted until fragrant
DRESSING
- 1/8 cup good olive oil (organic, first cold-pressed)
- juice of half a lime
- zest of half a lime
- 1/4 cup cilantro leaves + stems, finely chopped
SEASONING
- sea salt + cracked pepper to taste
Instructions
-
Heat oven to 375F. Place yam chunks on baking sheet or roasting pan. (Use non-stick foil or a silicone baking sheet)
Roast until yams are slightly blackened. ~20 to 25 minutes
While yams are roasting prepare your mise en place.
Mix dressing and set aside.
When yams are done, put hot yams into a large salad bowl, add all remaining salad ingredients and gently toss to warm everything (makes onions and garlic fragrant).
Add dressing, toss again. Add sea salt + pepper to taste.
Eat.