This yacon recipe can be adapted to use whatever winter salad greens you have growing in your garden. Some with a bit of a bite are good to balance the sweetness of the yacon. Then add some protein and top with a zingy salad dressing for a colourful, tasty meal. However, if you are not keen on chili, you could leave this out and substitute lemon for the lime, using half a lemon and its zest.

This yacon recipe serves two. 15 min to prepare and 30 min to cook.

1. Preheat your oven to 200C/Fan 180C/Gas 6. Scrub the yacon and peel. Cut them into batons about the thickness of your finger and scatter onto a large roasting tin. Next, toss with 1 tbsp oil and a pinch of salt and pepper. Slide the yacon into the oven and roast for 30-35 mins, turning halfway, till tender in the middle at the edges. If you are using sausage or chicken pieces, chop them into bite size pieces and pop them in the oven for about 20 minutes.
2. While the yacon is roasting, peel the garlic clove and finely grate it into a bowl. Grate in the lime zest and squeeze in the juice. Whisk in 1 tbsp oil and a little salt and pepper to form a dressing.
3. Slice the chilli thinly on the angle.
4. To serve, transfer the cooked yacon onto plates. Scatter the salad leaves over the top. Add sausage, chicken or crumbles of feta and slices of chilli to taste. Finish by spooning over the lime dressing.
5. Enjoy!