Roast Jerusalem Artichoke & Hazelnut Salad
Everyone loved this delicious combination — a recent addition to our repertoire. The winter salad is particularly good with goose, duck, pheasant, or as a starter.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
450g Jerusalem artichokes, well-scrubbed
2 tbsp sunflower or extra virgin olive oil
Salt and freshly ground pepper
For the salsa
1 ripe avocado, halved, stone removed, peeled and diced into neat 1cm dice
3 tbsp of hazelnuts, roasted, skinned and coarsely chopped
3 tbsp of hazelnut or olive oil
1 tbsp of chopped flat parsley
Maldon sea salt and freshly ground black pepper
To garnish
Sprigs of flat parsley
Method
Preheat the oven to 200°C/gas 6. Leave the artichokes whole or cut in half lengthways, if large.
Toss the Jerusalem artichokes with the oil. Season well with salt.
Bake in a shallow gratin dish or roasting tin for 20 to 30 minutes until soft and caramelised at the edges. Test with the tip of a knife — they should be mostly tender but offer some resistance. Season with pepper and serve.
Meanwhile, make the avocado and roast hazelnut salsa.
Mix the ingredients for the avocado and hazelnut garnish. Taste and correct seasoning. This mixture will sit quite happily in your fridge for an hour as the oil coating the avocado will prevent it from discolouring.
To serve: When the artichokes are cooked, allow to cool, sprinkle with avocado and hazelnut salsa. Toss gently, taste and tweak the seasoning if necessary.
Scatter with sprigs of flat parsley.
