Yams are abundant at the moment so I feel it is only right to get a roast yam recipe in some description! 

With the sweet clean flavour of yams roasting with onions i felt as though the salad needed a robust twist and kale is perfect.  By massaging salt and a little oil into the hearty leaves it tenderises, softens and highlights the flavour of the kale.

Add a punchy dressing to cling to the yams and leaves to finish this utterly delicious salad.

Serves 4 

Ingredients

600g yams, trimmed and cut in half if large

2 red onions, quartered

2 Tbsp oil (rapeseed or good quality oil)

Sea salt flakes and cracked pepper

200g kale, cavolo nero, stalks removed

2 Tbsp sunflower seeds, toasted

50g feta cheese

Dressing

1 Tbsp pomegranate molasses

2 Tbsp rapeseed oil

Pinch salt

Pinch cinnamon

Method

Preheat oven 190C

Place the yams, onions and oil together in a bowl, season with salt and pepper and toss to combine.

Spread over a baking sheet and roast for 25-30 minutes or until the yams are just tender. 

While the yams are roasting, prepare the kale.

Make sure you have removed the tough, fibouris stalks.  Tear any large leaves, sprinkle over about ½ tsp sea salt and 1 tsp oil over the kale.  Using your fingers massage the salt and oil into the leaves for a minute or so and then let sit so the leaves tenderise and soften.

Place the sunflower seeds onto a baking tray and bake for five minutes or until lightly coloured. Set aside.

To make the dressing, mix the pomegranate molasses, oil, salt and cinnamon together and mix well to combine.

To assemble the salad. Place the kale leaves onto a platter, scatter over the roasted yams and pull the onion layers apart and add to the salad.  Crumble over the feta cheese and sprinkle over the sunflower seeds.  Finish with the dressing, toss lightly to combine. Let sit for 15 minutes so the flavours can seep into the ingredients.

Best eaten warm or at room temperature.