Spicy Roasted Yams with Feta and Bacon by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.
These are great with a winter roast, or as a dish on its own with a good salad.
- 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.