1. For the Harissa: Remove the seeds from the serranos if you want a milder sauce. Mince them & place in a small bowl with all the remaining ingredients, including salt to taste. Mix well, cover, and refrigerate until needed. Warm gently before serving, so that it can de drizzled easily. 2. For the Vinaigrette: Whisk together the lemon zest and juice, shallot, salt & pepper in a sm. bowl, until the salt is dissolved. Gradually whisk in the oil & continue to whisk until fully emulsified. 3. Preheat oven to 375°. Wash the yams and potatoes well and rub them with olive oil. Prick the yams with a fork. Place on a baking sheet and bake for 35-40 mins., until a skewer can barely go to the center. Allow the yams & potatoes to cool until you can handle them. Then without peeling them, cut on the diagonal into 1/2 inch thick slices. 4. Brush the slices lightly with olive oil, season with salt & pepper, and place on a grill. Rotating a quarter turn on each side. Grill until heated through. This should take no more than 2 minute per side. 5. To serve, arrange thre slices of yam alternately with three slices of potato on individual plates. Drizzle with 1 or 2 teaspoons of vinaigrette, and sprinkle on a few drops of the harissa. Top with a drizzle of yogurt and scattering of chopped parsley, cilantro, and scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
