I love yams and when combined with enhancing ingredients you have not only a delicious warming salad but also highly nutritious.

Serves 4 as a side

ingredients

500g yams, washed and cut in half if large

2 brown onions, peeled and cut into thick rounds

3 Tbsp extra virgin rapeseed or olive oil

1 Tbsp white wine vinegar

½ tsp raw honey

50g good quality sheep feta

100g kale leaves

100g spinach leaves

Sea salt flakes

Cracked black pepper

Method

Preheat the oven 180C

Line a baking tray with greaseproof paper.

Spread the yams and onion rounds evenly over the baking tray, drizzle over 1 Tbsp of oil and season lightly with salt and pepper.

Roast until golden and tender (30-35 minutes)

While the yams are roasting prepare the remaining ingredients.  Pick over the kale and spinach leaves and place into a large bowl.

Make the dressing by combining the remaining oil, vinegar, honey and a pinch of salt.  Whisk to combine.

Add the hot cook yams and onions to the leaves, drizzle over the dressing and toss gently to combine. Crumble over the feta and toss lightly.

Serve at once.