The Spring Pantry: Green Bean, Roasted Yam & Feta Salad

And in the Springtime of the year when the trees are crowned with leaves

Early Spring is always a bit of a tease.  After months of cold and gloom, one sunny day is enough for everyone to head out into the cool air and enjoy a bike ride or a seaside walk.  We did just that this weekend and although it’s barely 7 degrees, feeling the sun fills me with energy and warmth.  Other days the wind and rain blow from the Pacific and all I can think of is how badly I want to don a flowing dress and sandals and feel the freedom of Summer.  

This week I will start the Spring Garden.  It may still seem cold but there are cold weather veggies that actually do better this early in the season; veggies like Lettuce, Kale, Spinach, Carrots and Scallions that don’t mind the chill. In fact, they tend to bolt in hotter seasons so they can be grown early in the year and be ready in time to make room in the garden for Summer crops. Seeds can be sown directly into the soil.  

I’m by no means a seasoned gardener but last year I successfully harvested Scallions, beets, carrots, kale and radishes as well as the regular culinary herbs I grow for cooking.

Our home is flooded with so much light all day, it’s enough to keep the heat off as the home stays warm and I keep the patio door open which makes the kitties happy.  They love to be outside in their garden and I keep a fresh array of cat grass and cat mint for them to nibble on.  

We’re having our first BBQ of the year tonight and this salad is fresh and simple; it will make a wonderful side for our Ribeye steaks (we source from New Zealand) and roasted Zucchini.

Green Bean, Roasted Yam and Feta Salad

You Will Need:

1 medium Yam peeled

Olive oil

Sea Salt

Almonds (slivered or chopped)

Raw green beans (French haricot vert are the best. They’re crunchy and sweet)

Fresh Basil leaves sliced thinly

Feta Cheese


Chop yam into cubes and place on a baking sheet lined with parchment. Drizzle with olive oil, sprinkle sea salt, white pepper and rosemary. Mix to coat with the oil and bake in oven at 400 degrees for 25 minutes or until soft.

While the yam is baking, toast the almonds on the stovetop in a shallow pan on medium low heat.

Chop the green beans into 1 inch pieces and set aside

Once the Yam is cooked, allow it to cool a bit then place on a serving platter and top with green beans, almonds and the basil. Top with crumbled Feta and a generous drizzle of olive oil.

This salad has it all: Earthy yams, crunchy sweet beans and the creamy-ness the feta adds. No dressing aside from olive oil needed. So fresh and delicious! It will also hold for my packed work lunch tomorrow.

May Springtime bring you the energy of renewal and hope.  



“Spring is the time of plans and projects.”

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