Roast yam and red onion salad
A delicious combination; make double and have half for dinner and use the rest in lunch boxes tomorrow.
4 cups roughly chopped yams
2 red onions, sliced into wedges
1 x 400g can chickpeas, drained and rinsed
2 Tbsp canola oil
4 cups washed and roughly chopped spinach
¼ cup orange juice
Preheat oven to 200°C.
Place yams, onions and chickpeas in a large roasting tray.
Add oil and mix until vegetables are coated.
Roast in oven for approximately 30 minutes or until vegetables are beginning to brown and yams are tender.
Remove from oven and while still hot, mix through spinach and orange juice.
Serve warm, or allow to cool for a cold salad.
Use diced pumpkin or kūmara instead of yams.
Use brown onions instead of red onions.