Yam, Ham and Thank You Ma’am

Name: Yam, Ham and Thank You Ma’am
Yield: A Buffet Salad for 5–6
Ingredients: 100 g/3½ oz goat’s cheese, crumbled; ½ tsp.coarse ground black pepper; 1 large red onion, thickly sliced; 35 g/1¼ oz/2 heaped tbsp flaxseeds, dry-toasted in a frying pan; 1 large red (bell) pepper, cut into 2cm/¾in squares; 300 g/10½ oz.top-notch cooked gammon/ham cut into 1.5 cm/⅝ in.cubes; 2 tbsp balsamic vinegar; 1 tsp sea salt; 350 g/12 oz yam (or use sweet potato); 1 tsp mild mustard; extra-virgin olive oil and rapeseed (canola) oil; ¼ tsp ground mace; 1 tsp dried thyme; 150 g/5½ oz mixed salad leaves; salt and freshly ground black pepper; 2 tsp maple syrup

Preparation info

A Buffet Salad for
5–6

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This takes that yucky canned potato salad to which I alluded in the opening of this chapter – you know, little cubes of salad cream-smeared potato and peas and ham – and stands it on its head. This salad has bite, not slime.

Ingredients

350 g/12 oz yam (or use sweet potato)
extra-virgin olive oil and rapeseed (canola)

Gluten-free

Method

Preheat the oven to 220°C/425°F/Gas mark 7.

Peel the yam and cut it into 1.5cm/⅝in cubes, plunging them straight away into cold water, as yam is one of those tubers that discolours in a nanosecond. Whisk around 75ml/2½fl oz/5 tbsp extra-virgin olive oil mixed with rapeseed oil