This is a truly scrumptious seasonal salad. It can serve as a light lunch, generous starter or tasty side dish.

1kg Jerusalem artichokes

Spice mix for the artichokes:

1 teaspoon of salt

1 teaspoon of ground ginger

1 tablespoon of garam masala

1 teaspoon of cinnamon

1/2 teaspoon of cayenne pepper (or to taste)

200g kale, torn into bite sized chunks

Dressing for the kale:

Zest and juice from 1 orange

3 tablespoons of rapeseed (we use Fussels) or olive oil

2 tablespoons of Honeygar

1 teaspoon of salt

To decorate: chopped chives and pomegranate seeds

Simmer or steam whole, unpeeled Jerusalem artichokes for 30 minutes until a knife goes through quite easily. Leave to cool.

Steam the kale for 3 minutes.

Combine the ingredients for the dressing and massage into the kale whilst still hot, cover with cling film and leave at room temperature for at least 3 hours.

When you’re ready to serve, halve the Jerusalem artichokes lengthways, spread them on a baking tray, drizzle with a little rapeseed or olive oil and scatter with the spice mix.

Pop them into a preheated oven (200C) for 45 minutes or until golden brown and crispy on the outside.

To serve: spread the kale on a platter, top with the artichokes and scatter with pomegranate seeds and chopped chives.


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