Ingredients:

• Purple yams
• Orange sweet potato
• Shallots – chopped
• Parsley – chopped
• Chives – chopped
• Madagascar beans
• Society garlic flowers
• Tahini Sauce (recipe follows)

Method:
Soak Madagascar beans overnight, drain and rinse then cook in fresh water until tender, allow to cool.

Chop yams and sweet potato into desired size (small) cubes, steam until tender, OR toss in a small amount of oil and bake in oven; leave to cool.

Combine beans, herbs and vegetables in a bowl and toss through Tahini Dressing.  Serve decorated with society garlic flowers (or other edible flowers in season).

Tahini Sauce
Ingredients:

• ¼ cup tahini
• 1 tablespoon tamari – salt-reduced
• 1-2 cloves garlic
• ¼ teaspoon dried sage
• 1 tablespoon lemon juice
• ¼ – ½ cup water – as needed to make a smooth paste

Method:
Whisk all ingredients together in a bowl.

Ingredients:

• 500g taro
• ½ cup blended olive oil and coconut oil
• 1 lemon
• 1 bunch coriander
• 6 cloves garlic
• 1 teaspoon salt
• 1 teaspoon chili pepper flakes (optional)

Method:
Wear kitchen gloves and peel the taro; cut into thick slices shaped like ‘French fries’ and soak in a bowl of lemony water (squeeze half a lemon into the water).
Prepare the coriander pesto: wash the coriander then dry and mince the leaves as finely as possible. Peel and chop the garlic and pound in a mortar with the salt until paste-like. Set both aside.
Bring a pot of salted water to the boil. Drop in the taro and simmer for fifteen minutes until soft and thoroughly cooked. Drain the taro and towel dry.
Heat a large skillet, add the oil and, when hot, carefully drop in the taro “fries” and fry on all sides until crispy. Remove from oil, drain and then toss in the mashed garlic, coriander and chili flakes (if using); stir the mixture for 30 seconds until fragrant.
Transfer to a serving dish and eat warm with extra lemon quarters if desired.