| 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.
Salad
- 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
Dressing
- 100ml sunflower oil
- 50ml Jamaican white cane vinegar
- 50ml Jamaican honey
- 1 large garlic clove, minced
- 1 tsp Dijon mustard
- ½ tsp salt
Method
- 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
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