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Jerusalem Artichoke Salad

Recipe by Jo From Second Helping

  • 6 Jerusalem artichokes
  • Small bunch kale
  • 2 blood oranges
  • 1 cup roughly chopped parsley
  • ½ cup roasted hazelnuts
  • 1 tsp wattleseed powder
  • Salt
  • Ground black pepper
  • Extra virgin olive oil
  • 2 tsp Sherry vinegar
  1. Preheat oven to 180°C
  2. Gently scrub the Jerusalem artichokes under cold water to remove any grit. Once clean, cut them into 6 wedges per artichoke and place in a baking tray with a drizzle of olive oil, then season with wattleseed, salt and pepper.
  3. Roast for 30-35 minutes until they’re soft inside and crispy outside.
  4. Peel and slice the blood orange into rounds. Slice them over a bowl to catch any juice – this will go in your dressing.
  5. Add the kale to the Jerusalem artichoke tray and roast the two together for the last 5-10 minutes, until it’s nice and crispy.
  6. Now place the artichokes and kale in a large mixing bowl with the chopped hazelnuts, parsley, blood orange.
  7. Make the dressing by mixing together 1 tablespoon of olive oil with the reserved blood orange juice, sherry vinegar and salt.
  8. Drizzle the dressing on the salad ingredients and mix it gently before serving.

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