Jerusalem artichoke, pear, brazil nut and goat’s cheese salad
- January 2015
- Serves 4
- Hands-on time 30 minutes, oven time 45 minutes
Nutty roast jerusalem artichokes go beautifully with the sweetness of the pears and tangy goat’s cheese. A lovely winter salad recipe.
- 37.9g (10.8g saturated)
- 35.9g (22.7g sugars)
- 4 tbsp olive oil, plus extra for toasting
- 100g shelled brazil nuts, roughly chopped
- 600g jerusalem artichokes, scrubbed clean and chopped into 2cm chunks, or small ones left whole
- 4 conference pears, cored and quartered
- 8 fresh sage leaves
- Splash white balsamic vinegar
- Good pinch sea salt flakes
- Zest and juice 1 lemon
- 100g soft rindless goat’s cheese
- Heat the oven to 200°C/fan180°C/gas 6. Heat a little of the olive oil in a small frying pan and toast the brazils until golden, tossing every now and then. Set aside to cool.
- Put the jerusalem artichokes in a large roasting tin and toss with the quartered pears (reserving 4 pear quarters), sage leaves, balsamic vinegar, 4 tbsp oil and sea salt. Roast for 45 minutes, shaking thepan halfway through, until the jerusalem artichokes are lightly golden and chewy. Remove from the oven, squeeze over the lemon juice and leave to cool slightly.
- Transfer the roasted jerusalems and pears to a large serving dish using a slotted spoon, then gently toss through the nuts and lemon zest. Finely slice the remaining fresh pears and toss with the rest of the salad. To serve, top with dollops of the goat’s cheese, drizzling over any remaining roasting juices.
You can peel the jerusalem artichokes, although the skins have a pleasing chewy texture when roasted. If you’re peeling them, try to buy larger artichokes, which are easier to prepare.
Toast the brazil nuts, and roast the jerusalem artichokes and pears the day before. Keep them covered and chilled, then either warm in a pan or bring to room temperature and continue from step 3, adding the lemon juice when you add the zest.
Jerusalem artichokes are unrelated to globe artichokes. They’re the tubers of a sunflower-like plant and look a bit like knobs of fresh ginger. When cooked they have a similar flavour to globe artichokes. Their season runs from October to March.
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