Ingredients
- 35g cashews
- 1 garlic clove
- A thumb of ginger
- 2 tbsp toasted sesame seeds
- 2 tbsp tamari
- 1 lemon
- 500g yacon
- A handful of coriander
- A handful of mint, leaves only
- 1 tsp extra virgin olive oil
Prep: 15 mins | Cook: 5 mins
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Method
1. Warm a dry frying pan to a medium-high heat for 2 mins. Scatter in the cashew nuts and fry for 2-3 mins, turning frequently, till golden and toasted on all sides. Tip the nuts into a bowl and set aside.
2. Peel and finely chop or grate the garlic clove and ginger into a bowl. Sprinkle in the sesame seeds. Stir in the tamari, the juice from the lemon and 1 tsp oil till well combined.
3. Scrub the yacon and peel. Once peeled, use the peeler to create long, thin ribbons. Scatter into a salad bowl. Roughly chop the coriander and mint and add to the yacon, along with the toasted cashews. Spoon over the dressing and toss well till evenly coated and serve.