Yacon, walnut & blue cheese salad
Ingredients ¾ cup shelled, roasted, coarsely chopped walnuts
juice of 1 lemon
2 medium-large yacon handful of salad greens, eg rocket, watercress or mizuna
180g blue cheese
1 tbsp apple cider vinegar pinch of flaky sea salt
3 tbsp extra-virgin olive oil
Peel the yacon, cut into 1cm chunks and toss in the lemon juice to prevent them from discolouring. In a salad bowl, whisk together the vinegar with the salt before adding the olive oil a little at a time, whisking all the while until smooth. Add the cubed yacon and the chopped salad greens, crumble over the blue cheese, then toss very gently in the dressing. Scatter the nuts over the top and serve immediately.