Roast Jerusalem Artichoke, Goats Cheese and Blood Orange Salad

Roasted Jeruselm artichoke, carrot and goats cheese salad

With the promise of spring on the horizon, January and February also bring the seasonal delight of Jerusalem artichokes. While they can be a bit tricky to find, they’re well worth seeking out. Packed with prebiotic fibre, these knobbly little tubers provide nourishment for our beneficial gut microbes.

That said, a word of caution: they didn’t earn their nickname "fartichokes" for nothing! To fully enjoy their unique flavor and caramelized sweetness, I recommend savoring them in moderation. But trust me, their nutty, earthy taste is well worth the occasional chuckle!

Ingredients (Serves 4):

• For the Roasted Carrots and Jerusalem Artichokes

  • 250g Jerusalem artichokes, scrubbed clean (peeling optional) and halved

  • 250g Carrots, chopped into large chuncks

  • 2 tbsp olive oil

  • sea salt and black pepper

  • 1 sprig fresh rosemary and a clove of garlic, bashed (optional)

• For the Salad:

  • 3 blood oranges, peeled and sliced into rounds (regular oranges work too)

  • 75g soft, creamy goat’s cheese (or a creamy blue cheese, if preferred)

  • 50g hazelnuts, roughly chopped and toasted

  • 100g mixed salad leaves (e.g., watercress, rocket, and lamb's lettuce)

• For the Dressing:

  • 3 tbsp extra virgin olive oil

  • 1 tbsp fresh blood orange juice (from the oranges above)

  • 1 tsp wholegrain mustard

  • 1 tsp honey

  • 1/4 tsp sea salt

  • A few grinds of black pepper

Method:

1. Roast the Jerusalem Artichokes and carrots;

   • Preheat your oven to 200°C (180°C fan) or gas mark 6.

   • Toss the prepared Jerusalem artichokes and carrots with olive oil, salt, pepper, rosemary and garlic clove.

   • Spread them out on a baking tray in a single layer.

   • Roast for 25–30 minutes, turning halfway through, until golden and tender.

2. Toast the Hazelnuts:

   • Heat a dry frying pan over medium heat.

   • Add the chopped hazelnuts and toast for 3–4 minutes, stirring often, until fragrant. Remove from the pan and set aside.

3. Make the Dressing:

   • In a small jar or bowl, whisk together the olive oil, blood orange juice, mustard, honey, salt, and pepper until well combined.

4. Assemble the Salad:

   • Arrange the salad leaves on a large serving platter or individual plates.

   • Scatter the roasted vegetables and blood orange slices over the leaves.

   • Add crumbled goat’s cheese and toasted hazelnuts.

5. Dress and Serve:

   • Drizzle the dressing evenly over the salad.

   • Serve immediately with crusty bread or as a side to roast chicken or grilled fish.