Warm Jerusalem Artichoke Salad with Blood Oranges and Goat Cheese

Ingredients

• 750 g Jerusalem artichokes
• 3 tbsp olive oil
• Salt
• Pepper
• 5 blood oranges
• 2 tbsp sherry vinegar
• 0.5 tbsp honey
• 4 sprigs Parsley
• 50 g hazelnut kernels
• 1 tsp cumin seeds
• 80 g goat cheese or feta (45% fat in solids)
• 4 slices whole‑grain bread

Instructions

1. 1.

   Wash, peel, and quarter the Jerusalem artichokes. Toss the quarters with 2 tbsp olive oil, salt, and pepper, then roast on a baking sheet at 180 °C (fan 160 °C; gas 2–3) for 30–35 minutes.

2. 2.

   Squeeze juice from one blood orange; peel the remaining oranges with a sharp knife and slice the fruit into thin rounds. Mix the orange juice with vinegar and honey, season with salt and pepper, then stir in the remaining oil. Wash, dry, and roughly chop the parsley.

3. 3.

   Chop the hazelnuts and mix with cumin seeds; sprinkle over the roasted Jerusalem artichokes and bake for an additional 5 minutes. Let everything cool for 5–10 minutes. While still warm, arrange the Jerusalem artichokes on a plate with the blood orange slices. Crumble goat cheese over the top, drizzle the dressing, scatter parsley, and finish with freshly ground pepper. Serve with whole‑grain bread.