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Yacon
Time
< 20 minutes
Difficulty
Easy
Serves
4
Special options

At Cornersmith, we make this salad by feel rather than quantity. You can add more of whatever you fancy the most.

Ingredients

  • 1/3 cup pumpkin seeds (pepitas)
  • 1/2 fresh pomegranate
  • Squeeze of lemon juice
  • 1 small yacon
  • 1-2 small firm pears (red corella is best)
  • 1/2 bunch red radish
  • 1 baby endive, leaves picked and separated
  • Sheep’s feta, to crumble
  • Lemon yoghurt dressing
  • 1/3 cup sheep’s yoghurt
  • 1/2 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove, crushed

Method

Preheat oven to 180C. Spread pumpkin seeds on an oven tray, bake until light brown, then reserve. Place pomegranate above a bowl of water and gently remove seeds, then discard casing and any pith that rises to the top of the water. Strain seeds and reserve.

Add lemon juice to a large bowl of water. Peel yacon and slice it paper-thin on a mandoline (or use a knife if you don’t have one), then immediately place in the acidulated lemon water so it won’t discolour. Using a knife, thinly slice pears and radish, and add to water.

For dressing, mix yoghurt, oil, lemon juice and garlic in a bowl and season. Drain yacon, pear and radish, then add to a bowl with endive. Lightly toss with lemon yoghurt dressing, crumble some feta on top, and sprinkle with pomegranate seeds and toasted pumpkin seeds.

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