1Cut the cassava into 4 equal pieces. Peel them and then cut each piece lengthwise into quarters.
2Place the cassava pieces on aluminum foil. Add small chunks of butter and sprinkle with the spices. Fold the foil over to seal everything into a packet.
3Bake in the oven for about 40 minutes, until soft.
4Meanwhile, prepare the salad by chopping all ingredients as finely as possible. Add them to a large bowl with olive oil, the juice of one lemon, and your spices. Mix well.
5Once the cassava is soft, cover a lemon squeezer with plastic wrap (or a small bag). Place one piece of cassava inside and press it gently to form a small bowl shape.
6Repeat with the remaining cassava pieces, then fill each cassava boat with the fresh salad.