Yacon and Green Bean Salad

Name: Yacon and Green Bean Salad
Yield: Serves 4 (or 8-10 as a starter)
Cuisine: British
Ingredients: Juice of ½ lemon; 1 medium-large yacon; 300 g green beans, topped (and tailed if you like, but the tails look rather nice); 15 g sesame seeds; 250 g cooked chicken breast, torn into long shreds; Small handful of Vietnamese or regular coriander (Vietnamese coriander has a slightly hotter, more peppery flavour), stalks removed and roughly chopped; Small handful of Vietnamese or regular coriander (Vietnamese coriander has a slightly hotter, more peppery flavour), stalks removed and roughly chopped; Small handful of Vietnamese or regular coriander (Vietnamese coriander has a slightly hotter, more peppery flavour), stalks removed and roughly chopped; Small handful of mint, stalks removed and roughly chopped; 2 tbsp chunky peanut butter; 1 tbsp Chinese rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 1 small red chilli, halved, deseeded, membrane removed and finely diced; Juice of 1 small lime; Little gem lettuce leaves (optional)

Preparation info

Serves
4
(or 8-10 as a starter)

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Crunchy yacon can be grated into salads, julienned and tossed into stir fries, roasted with other root veg or steamed. It adds pleasing bite to this flavoursome salad - serve it as it is as a main course, or wrapped in little gem lettuce leaves as a starter.

Ingredients

Juice of ½ lemon
1 medium-large yacon
300 g

Europe
United Kingdom
Main course
Starter
Mediterranean

Method

Fill a bowl with water and add the lemon juice. Peel the yacon and cut it into batons, about 5mm x 5mm x 5mm, tossing them into the lemony water as you go to stop them from turning brown. Bring a pan of salted water to the boil, add the beans and boil until they just lose some of their crunch, about 2 minutes. Drain and refresh under the cold tap. Pat dry with kitchen paper.

In a small