- 750g Jerusalem artichokes, scrubbed and quartered
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 blood oranges, plus juice of 1 (about 2 ½ tbsp)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tsp Sherry vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp clear honey
- 50g blanched hazelnuts, very roughly chopped
- 1 tsp cumin seeds, lightly crushed
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 25g pack flat-leaf parsley, roughly chopped
Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.
Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.