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Yam Salad

Roasted Yam Salad with Green Tomato Salsa

Course Salad, Snack
Cuisine global vegetarian


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.
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