Ingredients

  • 900 grams yams peeled
  • 85 milliliters olive oil
  • salt and pepper
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons cilantro chopped

Directions

1. Preheat oven to 400*F/200*C/GM6.
2. Cut yams into large cubes. Place in a roasting pan in a single layer. Add 2 tablespoons of oil. Season lightly, toss well and roast for 25 minutes, stirring occasionally, until golden and tender. Transfer to a large bowl.
3. Heat the remaining oil in a pan. Stir-fry seeds until lightly golden. Remove from the heat. Set aside to cool. Add vinegar and cilantro to seeds and mix well, pour over the potatoes and toss well.

Notes
Serving Ideas:Original serves 4.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
MacGourmet downloadSeeded Yam Salad. To import, drag image to your MacGourmet recipe box.