Roast Jerusalem Artichoke & Hazelnut Salad

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