Cassava with Citrus Salsa
Written by Bruce on 3 July 2020
- 800g cassava, peeled and cut in chunks.
- 2 garlic cloves,crushed
- 1 oranges peeled and cut into supreme style segments (all the skin/membranes/seeds removed),
plus any remaining juice
- 1 tablespoon fresh lime juice
- 45 ml olive oil
- 15 ml chopped fresh flat parsley
Cook the cassava in a large pan boiling water for 20-25 minutes until soft and begins to break up.
Drain it and then transfer to a large serving plate.
Mix the garlic, orange juice and lime juice in a bowl.
Whisk in the oil, season with salt and stir in parsley.
Drizzle the dressing over the cooked cassava and serve.
Bon Appetit !!