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Roasted Jerusalem Artichoke Salad with Feta & Hazelnuts

If a potato and a parsnip had a baby, it would be a Jerusalem Artichoke – one of my all time favourite alien-like vegetables that just so happens to be one of the healthiest foods you can eat for your gut due to their high prebiotic fibre content. They are slightly sweet and have a super fluffy texture, especially when roasted with plenty thyme, oregano, rosemary, garlic and olive oil until crispy and golden. I love to serve them in a salad of radicchio, dressed with a tangy dressing that’s topped with roasted hazelnuts and creamy feta. This is a gorgeous, yet comforting winter dish you can pair with any protein.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 25 Mins

Ingredients

Method

2 cups radicchio, torn
2 cups Jerusalem artichokes, halved
2 sprigs fresh thyme, picked
1 spring fresh oregano, picked
1 sprig rosemary, picked
6 whole cloves garlic
1/4 cup + 2 tablespoons extra virgin olive oil
1/3 cup toasted hazelnuts
1/3 cup feta, crumbled
2 tablespoons white wine vinegar
2 teaspoons honey
Salt
Pepper

Method

1
Preheat oven to 200 degrees celsius and line a baking tray with grease proof paper. Add the Jerusalem artichokes, thyme, oregano, rosemary, garlic, 2 tablespoons of olive oil and season with a little salt and pepper. Toss well, ensuring everything is evenly coated. Place into the oven for approximately 25 minutes or until the artichokes are soft on the inside and golden and caramelised on the outside. Set aside to cool slightly.
2
Squeeze out the garlic from its outer skin then place into a mixing bowl. Add the white wine vinegar, remaining olive oil, honey and season with a little salt and pepper. Whisk everything until well combined.
3
Place the toasted hazelnuts into a mortar and pestle and gently crush, removing some of the flakey outer skins. Set aside.
4
Assemble the salad - lay the radicchio leaves on the base of a flat platter, followed by the Jerusalem artichokes. Scatter over the hazelnuts and feta, then finish by spooning over the roasted garlic dressing.