Yacon & green bean salad

Ingredients

2 medium-large yacon juice of ½ lemon

500g green beans, topped and tailed, cut into 5cm lengths

15g sesame seeds small handful of chopped coriander small handful of chopped mint

Dressing

2 tbsp chunky peanut butter

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sesame oil

1 small red chilli, de-seeded, membrane removed and finely diced juice of

1 small lime

method

Peel the yacon and cut into chunky strips, tossing them into a salad bowl with the lemon juice to stop them from turning brown. Bringg a pan of salte salted water to the boil, add the beans and b boil until just tend tender (about 2 minutes). Drain and rinse sever several times with cold water to stop them cooking further. Pat dry with kitchen towels. In a small frying pan, toast the sesame seeds over a medium heat until they just begin to turn golden. Tip them onto a plate to stop them cooking further. In a small bowl, whisk the dressing ingredients together until smooth. Add the dressing to the yacon along with the green beans, sesame seeds, coriander and mint, saving some of the herbs and seeds for garnish. Toss the salad gently until well combined. Serve on a platter, sprinkled with the remaining seeds and herbs.