Ingredients
Handful of shelled walnuts or pecans
Juice of 1 lemon
1 medium-large yacon
Handful of salad greens
180g blue cheese
For the dressing:
1 T balsamic vinegar
Salt to taste
3 T olive oil
Yacon and Blue Cheese Salad
by Ooooby CrewDirections
Preheat the oven to 175. Spread the walnuts or pecans out onto a baking tray and toast in the oven for 8–10 minutes, until lightly coloured and fragrant. Fill a bowl with water and add the lemon juice. Peel the yacon, cut into slices and toss into the water to keep them from discolouring. Whisk vinegar and olive oil together with salt to taste. Distribute the salad greens amongst serving plates and arrange the sliced yacon on top, crumble over the blue cheese, then dress with the vinegar and oil. Scatter the nuts over the top and serve.
We base our weekly meals on what we get in our Trill Farm veg bag. Always a great variety of amazing fresh, nutritious veg which challenges us to try new recipes and puts veg at the centre of our diet.
— Bryony Lamb
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