Baked yams with charred pepperberry figs and crispy saltbush
serves
4
Nornie Bero combines her favourite root vegetable with zingy native flavours and some meltingly sweet figs.
Ingredients (8)
- 1/2 tsp lemon aspen powder
- 1kg purple yams or purple-fleshed sweet potatoes (see note), unpeeled, scrubbed, cut into 2cm-thick rounds
- 100ml extra virgin olive oil, plus extra to serve
- 5 sprigs lemon thyme, leaves picked
- 1/2 cup (125ml) vegetable oil, to fry
- 50g fresh saltbush leaves
- 5 figs, halved
- 1/4 tsp pepperberry
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C. Combine lemon aspen and 1 tsp salt flakes in a small bowl. Place yams on a baking tray and drizzle with 1/3 cup (80ml) olive oil, turning to coat. Scatter over thyme leaves and the lemon aspen salt, reserving a pinch to serve. Roast for 40 minutes or until tender.
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2.Meanwhile, heat vegetable oil in a small, deep frypan over high heat. Add saltbush leaves and fry for 30-40 seconds until crispy. Drain on paper towel.
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3.When yams are almost cooked, place a chargrill pan over high heat. Brush figs with remaining 20ml olive oil and sprinkle with pepperberry. Chargrill figs, cut-side down, for 1-2 minutes depending on ripeness, until charred.
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4.Arrange yam and fig on a serving plate, top with crispy saltbush and scatter with reserved lemon aspen salt. Drizzle with extra olive oil, to serve.
Recipe Notes
Yams are now in season, however, at the time of shooting this recipe, we substituted purple-fleshed sweet potato.
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