TASTY PEA AND CUCUMBER SALAD¾ c. plain Greek yogurt2 T. white wine vinegar2 T. olive…
Roasted Fresh Okra and Yam Salad
| Roasted Fresh Okra and Yam Salad | Print |
Recipe By: Alice Morrow
Roasted Fresh Okra and Yam Salad
Ingredients
- 4 lbs. of fresh yams, cut into cubes (peel or unpeeled)
- Extra virgin olive oil
- Salt, fresh black pepper, dried cumin
- 2 T. mustard seeds
- 8-10 c. fresh baby spinach, rinsed
- 1 lb. fresh small okra
- ½ c. red wine vinegar
- 4-6 T. capers, drained and chopped
Instructions
- Preheat oven 350.
- Drizzle olive oil on yams and season with salt, pepper and cumin. Place on a baking sheet lined with foil and sprayed with PAM.
- Bake the yams for about 15-20 minutes or until lightly browned and just tender, stir occasionally. Let them cool when removed from oven.
- Drizzle olive oil on the okra and season with salt, pepper and cumin. Place on a baking sheet lined with foil and sprayed with PAM.
- Roast the okra until golden and charred looking and tender. Stir occasionally. Let okra cool.
- In a large skillet, toast the mustard seeds over moderate heat until they start popping. Transfer seeds to a bowl.
- Add the spinach leaves to skillet (it is okay if spinach is wet) and toss with tongs until wilted.
- Transfer spinach to a colander to cool. Lightly squeeze the spinach and the do a coarse chop.
- In a large bowl, mix the vinegar with capers and ⅓ c. olive oil. Season with salt and pepper.
- Add the yams, mustard seeds, spinach and okra. Toss to coat. Taste for seasoning.
- Transfer to platter and serve.
Notes
*****You can cook the yams and okra ahead of time and keep refrigerated and just let come to room temperature when getting ready to prepare dish. You can also add other potatoes like baby red and Yukon.
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