Yam & Pecan Salad

[Guest guest]

Here is a yummy salad which is perfect for

winter. Yams are very high in Beta Carotene

and the mustard, cayenne, cinnamon and cumin

will warm you right up on a cold winter's evening.

 

Enjoy the recipe!

 

Sarah in Whister

www.bestveg.com

 

 

Yam & Pecan Salad

1 lb yams, unpeeled but well scrubbed.

1/2 red bell pepper, cut into thick strips.

1/4 cup vegetable oil

1 tsp. mustard seeds

pinch cayenne

pinch cinnamon

pinch ground cumin

1/3 cup pecan halves

3 Tbsp lime juice

1 tsp. sesame oil

1/2 tsp. salt

1/2 cup thinly slivered red onions

few sprigs fresh coriander chopped.

 

1. In large saucepan cover yams with plenty of water and bring to a

boil. Cook for 10 minutes, then drain. Cut yams into rounds 1/2 inch

thick.

 

2. In prepared baking dish, arrange the sliced yams and red pepper

strips in a single layer. Bake in the preheated oven for 12 to 15

minutes, until the yams are easily pierced with a fork.

 

3. Meanwhile, in a frying pan, heat the oil over medium heat for 1

minute. Add mustard seeds, cayenne, cinnamon and cumin, and stir-fry

for 2 minutes, or until spices begin to pop. Add the pecans; stir-fry

for 2 minutes until the nuts have browned a little on both sides

(careful not to burn them). Remove from heat and reserve spices in

pan.

 

4. Remove yams and red peppers fromthe over. Using a spatula,

carefully transfer them onto a serving plate, making a single layer.

 

5. Drizzle lime juice and sesame oil over the yams and sprinkle with

salt. Scatter slivers of red onion on top. Using a spoon and a rubber

spatula, scrape contents of the frying pan (pecans, oil and spices)

evenly over the yams. Let salad rest for 10 to 15 minutes, then

garnish with the chopped coriander and serve.

 

*** Recipe from The New Vegetarian Gourmet by Byron Ayanoglu