Hot and spicy golden yam salad

Spicy golden yam salad. Photo by Peter McIntosh.
Spicy golden yam salad. Photo by Peter McIntosh.
This dish gives the mighty yam a new lease of life - worth a try!

Serves 6
1kg yams, washed and cut into thirds
2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves)
2 cups fresh coriander, roughly chopped
2 shallots, roughly chopped
2 cloves garlic
2 Tbsp cider vinegar
6 Tbsp extra virgin olive oil
A few splashes of Thai fish sauce
Salt and pepper to taste

In a large saucepan, add enough water to just cover the yams, add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes).
Be careful not to overcook them or they will break up. When the yams are done, drain them and spread out over a tray to cool down quickly.
While the yams are cooking, pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil. Taste and add a few drops of Thai fish sauce and freshly ground pepper, taste once again and correct if necessary.
Put the yams into a bowl and pour over chilli mixture, toss gently and serve.
Wonderful with some steamed fish.

Alison Lambert, chef at the Otago Farmers Market, will be away from this weekend but will demonstrate this recipe on July 19.

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