Tuscan Yam Salad

The inspiration for this salad came from a deli at the Granville Island public market, but my version is even better if I do say so myself. Not to mention cheaper. All measurements are approximate.

• Ready In: 1 hr 30 mins
• Serves: 4-6
• Yields: 1 half a yam per serving

Ingredients

• 3 -4  medium  yams, peeled and cubed
• 3 -4  roasted garlic (smashed)
• 1⁄3 cup  caramelized onion
• 5 -6  slices sun-dried tomatoes, chopped finely
• 10  leaves fresh basil, shredded
• 1  dash fresh ground black pepper
• 1  teaspoon  balsamic vinegar
• 1⁄4 teaspoon  of grated lemon rind
• 1⁄4 cup pine nuts, toasted
• 1⁄2 cup feta cheese, drained and crumbled

Directions

1. Roast the yams in a little olive oil in a 375-400 oven until soft and a little brown on the outside, about 30 minutes (depending on how big the cubes are). Cool.
2. Mix remaining ingredients except for the pine nuts and cheese, and toss with the yams. Crumble in the cheese (if the cheese is too soft to crumble, use a fork to help it along; also crumbles better if frozen). Allow to sit in the fridge at least an hour to let the flavours develop (but will last several days in the fridge). Add pine nuts just before serving to keep them crunchy.