Photo: Tyson Eburne
Salad to Warm Your Soul
Roasted Yam and Chickpea Insalata.
B.C.’s Okanagan Valley is renowned for its award-winning wine. And there is also a wealth of fresh, local produce on offer at dozens of exquisite restaurants where seasonal flavours burst forth.
Here’s a dynamic and delicious creation from Chef Jenna Pillon and Sous Chef Tatiana Brown at Terrafina at Hester Creek in Oliver, B.C. that you can easily bring to your own dinner table. Pillon says the salad pairs well with a crisp Pinot Blanc.
Roasted Yam and Chickpea Insalata
Serves 4-6 people
- 1 medium yam
- 300g fresh chickpeas or 1 can chickpeas
- 100g sundried tomatoes (julienne if large)
- 300g baby arugula
Cream Caper Dressing
- 400g sour cream
- 30g shallot – rough chop
- 50g capers – drained & rinsed
- 60ml white balsamic vinegar
- 2ml salt
- Place all dressing ingredients in a blender or food processor and blend until smooth.
- Taste and adjust seasoning if needed.
- Peel one yam and cut in to desired pieces, they can be irregular. You just want them to be roughly the same size for consistent cooking.
- Coat in vegetable oil, season with salt and pepper and roast the yams on a baking sheet with parchment paper for 10-15 minutes at 375F, or until they are tender and starting to caramelize.
- You can use fresh chickpeas or canned. If using canned, drain and rinse well.
- Lightly toss in vegetable oil and season with salt. Using a large frying pan, so the chickpeas can spread out evenly, crisp up the chickpeas on med/high heat.
- To finish the salad, toss arugula and sundried tomatoes in the creamy caper dressing and season with salt and pepper.
- Place the dressed arugula on plates.
- Once yams are roasted and chickpeas are crispy, spoon over the salad and top with more dressing if desired. Enjoy!