We make these whenever we’re in a hurry but need something more than a slice of toast! This is a really quick breakfast or lunch fix.
This salad is delicious warm as a light dinner, or at room temperature when on a picnic. The beauty of it is that the flavours get better the longer it sits. I like to eat it with some peppery wild rocket leaves, served on the side (keeping it separate stops the leaves wilting on the way to the picnic).
Yams were a staple in our whānau growing up. These weird-looking morsels with crevices that we’d have to scrub the dirt out of have a flavour that I still can’t quite put my finger on. My grandad would grow them year after year, and we would always roast them, the delicious flesh bursting out of the skin when you bit into one.
This is a recipe our mother introduced us to when she stopped eating meat, and it has become a family...
