-
1
For the Harissa: Remove the seeds from the serranos if you want a milder sauce.
-
2
Mince them & place in a small bowl with all the remaining ingredients, including salt to taste.
-
3
Mix well, cover, and refrigerate until needed.
-
4
Warm gently before serving, so that it can de drizzled easily.
-
5
For the Vinaigrette: Whisk together the lemon zest and juice, shallot, salt & pepper in a sm.
-
6
bowl, until the salt is dissolved.
-
7
Gradually whisk in the oil & continue to whisk until fully emulsified.
-
8
Preheat oven to 375.
-
9
Wash the yams and potatoes well and rub them with olive oil.
-
10
Prick the yams with a fork.
-
11
Place on a baking sheet and bake for 35-40 mins., until a skewer can barely go to the center.
-
12
Allow the yams & potatoes to cool until you can handle them.
-
13
Then without peeling them, cut on the diagonal into 1/2 inch thick slices.
-
14
Brush the slices lightly with olive oil, season with salt & pepper, and place on a grill.
-
15
Rotating a quarter turn on each side.
-
16
Grill until heated through.
-
17
This should take no more than 2 minute per side.
-
18
To serve, arrange thre slices of yam alternately with three slices of potato on individual plates.
-
19
Drizzle with 1 or 2 teaspoons of vinaigrette, and sprinkle on a few drops of the harissa.
-
20
Top with a drizzle of yogurt and scattering of chopped parsley, cilantro, and scallions.
