250g Yams
75g French Lentils (Dried)
40g Carrots
40g Celery
20g Red Pepper
15g Shallots
20g Caper
20g Currants
15g Green onion
Vinaigrette:
4 Tbsp cold pressed, extra virgin olive oil
2 Tbsp cup apple cider vinegar
½ Tbsp. maple syrup
½ tsp. strong mustard
1 tsp. salt
1 tsp. pepper
½ tsp. ground cumin
½ tsp. ground cloves
¼ tsp ground cinnamon
¼ tsp curry
Method:
- Peel yams and roughly chop, place in a pot and cover with salted water, boil until cooked, drain and blend into a creamy puree.
- Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. – al dente!
- While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
- Finely dice all vegetables – the salad is best if all the ingredients are about the same size. Chop capers if they are large.
- When the lentils are cooked, remove from heat, drain and cool in the fridge. Once cooled, place lentils in a large serving bowl and toss with dressing. Add vegetables, capers, and currants. this dip is best made a few days before serving.
