Heat coconut or ghee in a medium-large sized frying pan or cast iron skillet on medium-low heat. Once melted cook the Taro for 4 minutes on each time. Keep your eye on them, you want them to brown not burn. Once cooked place aside and prepare your salad.
Into a large bowl add all your ingredients and mix till well combined. Throw in your Taro and enjoy with your favourite BBQ staples or burgers.
Enjoy the Taro root on it's own! It's incredible, nutrient dense and so creamy and rich. I recommend eating hot as the flavours aren't the same when cold.Salad will last up to one week in a tight-sealed container in the fridge.