METHOD

1. Peel and wash cassava and kumala
2. Boil cassava and kumala for 30 minutes
3. Remove from pot and set aside
4. Take tips off beans and cut in half
5. Blanch beans for 3 minutes
6. Fry kumala and cassava in coconut oil to get a golden-brown colour
7. Cut fried kumala and cassava into cubes for presentation
8. Break coconut flesh into large chunks
9. Fry coconut flesh until it gets a nice smoky flavour
10. Remove from heat and dress with a little coconut oil
11. Roughly chop watercress stems and toss with smoky coconut
12. Cut fried coconut flesh into small pieces
13. In a bowl combine cassava, kumala, beans and chopped herbs
14. Toss together gently
15. For the dressing - combine grated coconut cream, turmeric, ginger, watercress and honey
16. Blend using a stick blender
17. If dressing is too thick, add a little water until it becomes smooth
18. Taste dressing – if it needs to be sweeter, add honey to your taste
19. Add salt and pepper to taste
20. To plate the salad, pour some of the dressing and smear across middle of the plate
21. Place salad across the middle of the plate on top of the dressing
22. Garnish with the smoky coconut