Comforting winter salad, roasted yams and butter beans served on a base of hummus.
🍽 Serves 3-4 🕘 35-40 minutes Difficulty: Beginner
Ingredients:
500g of yams
1 ½ cups/1 can of butter beans
1 ½ Tbsp extra virgin olive oil
1 ½ tsp Moroccan seasoning
½ tsp garlic powder
½ tsp salt
1 bunch of broccolini
100g of cherry tomatoes, quarters
Hummus:
1 cup chickpeas
1 garlic clove
2 Tbsp tahini
1 lemon, juiced
½ tsp cumin
½ tsp salt
2-3 Tbsp cold water
Garnish:
2 Tbsp of chopped fresh thyme
2 Tbsp of chopped fresh parsley
Instructions:
Preheat the oven to 180’C.
Prepare the marinade, in a small bowl, combine extra virgin olive oil, Moroccan seasoning, garlic powder and salt.
Drain the beans and tap them with a kitchen towel to dry. Wash the yams and repeat the drying process. Cut the broccolini into smaller pieces. Cut the cherry tomatoes into quarters. Chop the herbs for the garnish.
Place the beans and yams in two separate medium bowls. Pour ½ the marinade over the yams and the remaining half over the beans. Toss until evenly coated with the marinade.
Transfer the beans onto a baking tray and roast for 10 minutes. Toss the beans and add the yams. Roast for 10 minutes.
Toss and place the broccolini on top. Roast for 15 more minutes.
In the meantime, prepare the hummus, in a food processor/blender place chickpeas, garlic, tahini, lemon juice, cumin powder, salt and water. Blend until smooth.
Remove the vegetables from the oven.
Assemble the plate: spread the hummus over the plate, place roasted vegetables and top with cherry tomatoes, and fresh herbs.
Serve immediately.
Enjoy!
Notes: If you are using larger yams, chop them in half, or place in the oven together with beans so that they roast for 10 extra minutes.
