Ingredients
| 1-1.2kg small Jerusalem artichokes | |
| 6 tablespoons olive oil | |
| 1 small Florence fennel bulb, sliced thinly using a mandolin | |
| 3 spring onions, finely sliced on an angle | |
| 80g hazelnuts, roasted, skinned, roughly chopped | |
| herb-yoghurt dressing (see recipe) | |
| a large handful flat-leafed parsley sprigs | |
| HERB-YOGHURT DRESSING | |
| 100g garlic aioli (I use store bought Sabato Garlic Aioli or Cannonhill Gourmet Garlic Aioli) | |
| 70g Greek yoghurt | |
| 3 cloves garlic, grated or crushed | |
| zest of 1 lemon plus juice of ½ lemon | |
| 2 tablespoons olive oil | |
| 20g flat-leafed parsley, finely chopped | |
| 10g mint, finely chopped |
Jerusalem artichokes roast really well, although they do have a tendency to collapse into fluffiness when roasted. Keeping the skins on ensures that you get a golden caramelised skin with a soft inner texture that doesn’t break up when tossed into a salad.
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Instructions
| 1. | Toss the artichokes in 4 tablespoons olive oil and some Maldon sea salt and bake at 220℃ fan bake for 30-40 minutes until caramelised and golden. |
| 2. | Remove from the oven and let rest for 5 minutes. |
| 3. | Take your largest mixing bowl and put in the warm artichokes, shaved fennel, spring onions and half the hazelnuts. |
| 4. | Splatter with the yoghurt dressing, 2 tablespoons olive oil and the parsley sprigs. |
| 5. | Season then gently combine with your hands, ensuring you don’t over mix – you will have pockets of yoghurt dressing among the artichokes, fennel and parsley. |
| 6. | Plate into a large serving bowl and sprinkle with the remaining hazelnuts. Serve warm or at room temperature. |
| 7. | HERB-YOGHURT DRESSING |
| 8. | Mix the aioli and yoghurt, then add remaining ingredients and mix until combined. |
| 9. | Taste and adjust seasoning if needed. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain