Serves 4
Preparation 10 minutes
Cooking time 15 minutes
Skill easy
Ingredients
700g yams
100g leaves (mesculin, rocket or spinach)
2 spring onions, sliced thinly
Miso dressing
3 Tbsp neutral oil
2 tsp miso paste
1½ Tbsp rice wine or white wine vinegar
½-1 tsp maple syrup
1 tsp soy sauce
Method
Place a medium-sized saucepan half filled with lightly salted water on to boil.
Top and tail the yams and add to the boiling water. Cook until just tender, 10-15 minutes depending on the size of the yams.
To make the dressing — combine all the ingredients for the dressing and whisk well to combine.
Taste and adjust the balance if needed.
Pick through the leaves and slice the spring onion finely.
When the yams are just cooked, drain and return to the pot.
Pour over the miso dressing and gently toss together.
Add the leaves and spring onions and toss once more.
Serve the warm yam salad and enjoy.
