Jerusalem artichoke salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp rapeseed oil
- 300g Jerusalem artichokes, peeled and roughly chopped
- 200g squash, deseeded and roughly chopped
- 1 tsp smoked paprika
- 200g cavolo nero, tough stems removed, roughly chopped
- 100g rocket, watercress, or a mix
- 25g pumpkin seeds
- small handful of flat-leaf parsley, chopped
- 150g goat's cheese (vegetarian, if needed)
For the dressing
- 2 tbsp sherry vinegar
- 3 tbsp rapeseed oil
- ½ tsp Dijon mustard
- ½ tsp honey
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Drizzle the oil into a large roasting tin, add the Jerusalem artichokes and squash, then season with salt, pepper and the smoked paprika. Toss to coat everything in the seasoned oil. Roast for 15 mins, then add the cavolo nero and mix everything together. Roast for a further 10 mins until the veg is soft and golden. Remove from the oven and leave to cool slightly.
- STEP 2
Meanwhile, mix the dressing ingredients together in a small bowl or using a jar – just put the lid on and give it a shake.
- STEP 3
Tip the salad leaves onto a platter or put in a large bowl, spoon in the roasted vegetables and gently mix together. Drizzle over the dressing, then scatter over the pumpkin seeds and parsley, then crumble over the goat’s cheese to serve.
