1 kg yams (Ettrick Gardens, Oamaru Organics)
2 red onions, cut into wedges (Ettrick Gardens)
2 Tbsp oil
2 Tbsp honey (Blueskin Bay Honey, Bennie's Honey)
Salt and freshly ground pepper
1 sprig rosemary or thyme
1 tsp grain mustard
3 tsp red wine, cider or balsamic vinegar
2 Tbsp extra virgin olive oil (Dunford Grove)
100g feta cheese
Preheat the oven to 190C
Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!
Toss the yams and onions with 2 tablespoons of oil, honey and sprig of herbs. Season with salt and pepper and mix.
Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.
Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.
Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.
Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.
I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!