Superfood - March-April 2017

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

1. Preheat the oven to 180°C, 350°F,
   Gas Mark 4.


2. 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.


3. 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.


4. To toast the walnuts, place them in a pan over
   a high heat stirring until golden, then set aside.


5. 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