Photo by Jaap van der Stoel - Profoto

Photo by Jaap van der Stoel – Profoto

Spicy Roasted Yams with Feta and Bacon by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.

Enjoy with our Estate or Reserve Pinot Gris!

These are great with a winter roast, or as a dish on its own with a good salad.

Ingredients

  • 1kg yams
  • 3 cloves garlic
  • 2 tsp sumac
  • 2 tsp smoked paprika
  • ½ tsp chilli powder
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ cup olive oil
  • 4 rashers streaky bacon, finely diced, fried until crisp and drained
  • 100g feta cheese, crumbled
  • 2 Tblsp Italian parsley, chopped
  • Zest of one lemon

Preheat oven to 180C. Place yams in an oven-proof dish and toss well with the olive oil, garlic, spices and seasoning. Bake for 20-30 minutes, until tender, then place in a serving bowl and sprinkle over the bacon, feta, parsley and lemon zest.

Enjoy with our Estate or Reserve Pinot Gris!

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