Warm Jerusalem Artichoke Salad
This warm salad is both filling and delicious. Jerusalem artichoke is a little like a potato but more nutty, earthy and velvety. They are wonderfully nutritious, particularly as a source of prebiotics – which feed the ‘good’ bacteria in our gut. However, if you don’t include them into your diet regularly, I would suggest enjoying them in moderation to begin with.
You could also try topping this salad with chicken or goat’s cheese, hazelnuts and crispy sage.
- 400g Jerusalem artichokes
- 200g carrots
- 2-3 tbsp coconut or olive oil
- 1 bunch of kale
For the dressing:
- 1 tbsp whole grain mustard
- 2 tbsp good olive oil
- 1 tsp apple cider vinegar
- 1 tsp honey (or vegan alternative)
Preheat oven to 200/180c gas mark 4.
Peel and cut the carrots into batons. Wash and scrub (or peel) the Jerusalem artichokes and cut into chunks. Toss with the carrots and oil, season and scatter on an oven tray in a single layer and roast for 30-35 minutes, or until they are soft and golden.
Whisk the dressing ingredients together and steam the kale until just tender. When the vegetables are roasted, toss everything in the dressing, while still warm.
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