Ingredients portion 4
Batat 400 g
Cherry tomatoes 350 g
Garlic 1 head
Thyme 4 sprigs
Vegetable oil 300 ml
Shallots 2 pieces
Melted butter 200 g
Montpellier mix “White Dacha” 150 g
Green basil 10 g
Lemon juice 30 ml
Olive oil 10 ml
Salt to taste
Ground black pepper to taste
Cooking instructions 40 minutes
1 Cut the tomatoes in half and dice the yams.
2 Place the yams and crushed garlic on a baking tray, drizzle with olive oil, add a few sprigs of thyme, salt and pepper. Bake in a preheated 180°C oven for 15 minutes.
3 Boil the tomatoes in a mixture of vegetable oil and ghee over a low heat, adding a sprig of thyme and basil. This takes about 15 minutes.
4 Then place all the vegetables on paper towels to get rid of any excess fat.
5 Cut the shallot in half and break it into “petals”. Fry in the olive oil until golden.
6 Cut the basil into thin slices, salt and pepper and mix with the olive oil and lemon juice.
7 Place the yams and tomatoes through the cooking ring, top with the Montpellier mix, drizzle over the sauce and garnish with shallots. 
