Ingredients:
- 1kg cassava root, peeled and cut into bite-size pieces
- Pinch of salt
- 3 tablespoons olive oil
- 6 cloves roasted garlic
- 2 tablespoons lemon juice
- 1 cup coriander leaves, chopped
- 1 red capsicum, chopped
Method:
In a large saucepan cover cassava with 5cm water, add salt. Bring to a boil, lower heat to a simmer, cover and let simmer until cassava is fork-tender but still intact. Drain cassava.
Heat oil in a large frypan over medium heat. Add cassava and stir occasionally for 5 minutes. Add garlic and lemon juice; toss to coat vegetables evenly. Cook for a further 2 minutes. Add coriander and capsicum, toss just to mix then transfer to a warm serving platter.