SUPERFOOD 87
JERUSALEM ARTICHOKES
Jerusalem Artichoke &
Goat’s Cheese Salad with
Roasted Garlic Balsamic
Dressing & Walnuts
INGREDIENTS
- 400g (14oz) Jerusalem artichokes
- ½ tbsp light olive oil
- 30g (1oz) walnuts
- 100g (3½oz) lamb’s lettuce (or watercress)
- 50g (1¾oz) soft goat’s cheese
ROASTED GARLIC BALSAMIC DRESSING
- 4 cloves of garlic
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- pinch of salt and freshly ground black pepper
SERVES: 3
PREP TIME: 15 MINUTES
COOKING TIME: 35 MINUTES
- Preheat the oven to 180°C, 350°F,
Gas Mark 4. - Wash and lightly scrub the Jerusalem
artichokes to remove any soil. Chop into bite-
size pieces and place on a baking tray with the
light olive oil and whole garlic cloves (leave
their skin on). Bake for 30 minutes or until the
artichokes are tender and golden. - When the garlic is cool enough to handle,
squeeze the fl esh out of the skin into a small
bowl and mash well with a fork. Add the
balsamic vinegar and extra virgin olive oil and
whisk together. Season to taste. - To toast the walnuts, place them in a pan over
a high heat stirring until golden, then set aside. - To build the salads, divide the lamb’s lettuce
or watercress between two plates and top with
the roasted Jerusalem artichokes. Top with
pieces of goat’s cheese and toasted walnuts
followed by a drizzle of the dressing and serve.
PER SERVING 298kcals, 9.1g protein, 19.1g fat,
(4.6g saturates), 28.4g carbs, 2.9g fi bre, 14.7g sugar,
<0.1g sodium
SF9_P84-87 Artichoke SHSD.indd 87 02/02/2017 10:59