I am not too fond of Yam but roasted Yam is the only exception. Almost crisp like chips it works so well as a snack or in a salad. Today we are using it in the Roasted Yam Salad with Green Tomato Salsa.
Doesn’t this Roasted Yam Salad with Green Tomato Salsa look so pretty? And I assure you it tastes even better than it looks. If you don’t believe me, make a batch this weekend.
I love most tubers and Yam is probably the exception to that. The only way I enjoy yam is when the purple yam is used in a dessert. Or yam chips, I don’t mean the wafers kind of chips but those slow roasted thin slices of goodness. Mum used to fry them on the gas but I find doing it in the oven easier. Needs less of my attention and monitoring.
Apart from using it in this yam salad, the roasted yam is great as a starter. Served with a hung curd dip it makes for a perfect side for a beer or wine evening. So this post has actually two recipes for you, a starter and a salad. See what a good girl am I, I have started to write two-in-one posts now. Actually, make that three because this also has the recipe of the most kickass green tomato salsa in it.
Jokes apart, the husbandman at home said this was one of his favourite salads from the series. Though I think that’s because he loves both yam and green tomatoes. But why don’t you try it out and tell me if you agree with him?
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.
Roasted Yam Salad with Green Tomato Salsa
For the roasted yam
- 300 gms yam sliced
- 1 inch ginger
- 2 garlic cloves
- 5-6 black peppercorns
- 1 tsp fennel seeds
- 2 tbsp coconut grated
- 1/2 tsp tamarind paste
- 1 tsp red chilli powder
- 1 tbsp coconut oil
- Salt to taste
For the green tomato salsa
- 4 Green tomatoes
- 1 medium onion
- 2 green chilli
- 1/4 cup coriander leaves
- 1 tsp lemon juice
- 1 tbsp olive oil
- Salt to taste
For the salad
- 2 cup mixed lettuce
- 2 medium cucumber peeled and sliced in long strips
- 1 pear sliced
- 1/4 cup dried cranberries
- Heat the oven to 200C. While the oven is heating, grind together the marinade ingredients to a paste. Coat the yam slices with the paste and roast in a heated oven for 20 minutes till the yam is roasted and nicely browned.
- Set aside for cooling. In the meanwhile, chop all the salsa ingrdients together. I like to use my chopper for this. In the end add, olive oil and lemon juice.
- Mix together all the salad ingredients with roasted yam. Some of the masala of yam will coat the leaves and impart flavour. Serve with a helping of green tomato salsa.
While I bow down in respect for the salads that you have churned up for this challenge and you are now offering three in one posts, dont expect me to expect only salads when I / we visit you in Bangalore please 🙂 Great work . Keep it up.
Hi monika, is there an something else that I can use in place of green tomatoes. Unable to get my hands on any here. Thanks!
You can skip it!
Sorry you can use normal tomato salsa. Or Pineapple salsa also might work