Southern Flame Yam Frittata with Pumpkin and Spinach Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice onion 2cm; cut yams in half lengthways; cut broccoli into small florets.
2. Toss onion and yams with a drizzle of oil in a medium, oven-proof fry-pan (or see tip) and roast (on middleupper rack of oven) for 15 minutes. Add broccoli and cook a further 5-7 minutes, until tender.
3. Dice pumpkin 1cm and toss on prepared tray with a drizzle of oil and season. Roast for about 20 minutes (on rack below pan) until tender and golden. While veggies cook, whisk together eggs, salt, milk, sour cream and parsley, until well combined.
4. When yams and broccoli are cooked, remove pan from oven and pour egg mix over veggies. Shake a little to distribute and crumble first measure of feta over top. Return to oven for about 8 minutes, switch oven to high grill and cook for a further 2 minutes, until golden and cooked through.
5. When pumpkin has 5 minutes cook time remaining, sprinkle over walnuts and return to oven until golden, about 2 minutes. When pumpkin and walnuts have cooked, toss in a large bowl with spinach and second measure feta. Season to taste. Combine kasundi and mayonnaise in a small bowl and set aside.
6. To serve, cut frittata into wedges and divide between plates with pumpkin salad. Dollop with kasundi mayo.