Mangofied Roasted Yam Salad (Mexicali Yam Salad)

Mangofied Roasted Yam Salad (Mexicali Yam Salad)

This is a slightly different take on the Tuscan Salad I usually make. Ataulfo mangos are just coming into season and they are so wonderfully delicious that I had to get some.

3 medium sized yams peeled and chopped in bite sized pieces
2 Tbsp olive oil
Ground salt and pepper + sumaki or other herb you like
1 Ataulfo Mango (check out Chef Alan for how to cut a mango up without losing the flesh (or your fingers).
1/4 c. toasted pine nuts
1/4 crumbled feta (I used Dodonis…expensive but really good)
24 grape tomatoes halved
1 can rinsed chickpeas
Juice of 1 lime
1/4 c. olive oil (or less…you are looking for a 50:50 mix of lime juice and olive oil for the dressing)

Preheat oven to 375F. Toss yams with olive oil and spread in a single layer on a parchment paper lined cookie sheet. Grind salt and pepper over top to taste and sprinkle with sumaki or zatar would work as well…or chipotle powder. Bake 35 minutes and remove to cool. In the meantime, toast the pine nuts and set aside to cool. Chop the tomatoes and mango and toss in a bowl. Rinse the chickpeas and add them to the bowl. Juice the lime and whisk together with oil oil. Add the cooled yam, mix and toss the works with the lime juice dressing. Correct seasonings to your taste. Crumble the feta on top and sprinkle with pine nuts.

Serves 4-6 and is great for packed lunches.

 



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