ROASTED YAM SALAD

500g yams, washed
1 red onion, finely sliced
Good handful parsley, roughly chopped
Baby spinach leaves, washed and drained
100 ml olive oil
25 ml red wine vinegar
Salt and cracked pepper
100g feta cheese
1 teaspoon sumac
1 teaspoon smoked paprika, or paprika
½ teaspoon cumin seeds
2 Tablespoons something to crow about -roasted seeds

Preheat oven 200`C
Toss the yams with a little oil, spices and seasoning cook until tender and caramelised. Mix the vinegar with the remainder oil, set aside.
Put the spinach leaves, chopped parsley, red onion and crumbled feta into a large bowl. When the yams are ready add to the spinach and drizzle over the dressing. Toss gently and scatter over the roasted seeds. It is best eaten whilst warm!