| Main ingredient: Yam. Contains dairy. |
This recipe came about with some leftover boiled yam I had. Didn’t feel for fried over “boiled food “(we call ground provisions “food” in Jamaica and leftovers are normally fried the next day for breakfast). If you are a yam lover like me, make extra and use the leftovers in this delicious salad of contrasts. The dressing can be also used for future salads.
- 500g leftover cold boiled yam, cut into small chunks
- 1 tbsp mild jerk marinade
- 1 tbsp olive oil
- 1 bunch of curly kale, leaves stripped from stalks
- 50g dried cranberries
- 100g Jamaican goats’ cheese, crumbled
- 100ml sunflower oil
- 50ml Jamaican white cane vinegar
- 50ml Jamaican honey
- 1 large garlic clove, minced
- 1 tsp Dijon mustard
- ½ tsp salt
- Preheat oven to 350F.
- Add yam pieces to a bowl, add jerk marinade and olive oil and toss until each piece is coated then transfer to a baking tray and bake for 30 minutes or until golden brown.
- In the meantime, make the dressing by adding all the ingredients to a jar and giving it a good shake.
- Drizzle a little bit of dressing onto the kale leaves and massage until softened, roughly tear to small pieces.
- Add cooled yam pieces, cranberries and goat cheese to kale. Divide amongst 4 plates. Let everyone put the amount of dressing they want on their individual salads.
JuicyChef’s Caribbean Harvest Recipes
A market’s fresh produce is the primary source of inspiration for many cooks worldwide. Outside of supporting small farmers, produce tends to be fresher and more affordable. Perfect for those of us who are watching our wallets these days. Budget ingredients often transform into elegant and beautiful dishes. Beyond our fantastic traditional cuisine, JuicyChef’s Caribbean Harvest Recipes give a fresh look at Caribbean produce and stimulate ideas of other possibilities for the bounty we have been blessed with.