Jerusalem Artichoke, Hazelnut and Pomegranate Salad
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Step 1: Preheat a fan forced oven to 180C.
Step 2: Place the hazelnuts onto a baking tray and place into the preheated oven and roast for 8 to 10 minutes, then remove from the oven, place onto a tea towel and rub off the skins. Roughly chop and set aside to cool.
Step 3: Peel the artichokes and place into a bowl of water with the juice of 1 lemon.
Step 4: Wash and spin dry all of the salad leaves and place into a large mixing bowl.
Step 5: Slice the artichokes into very fine slivers and then add to the mixing bowl along with the hazelnuts, pomegranate seeds and chervil.
Step 6: Then in a separate small mixing bowl place the olive oil, Verjuice and mustard and mix together well and season to taste.
Step 7: Then dress the salad with just enough dressing to coat the salad leaves and serve straight away.
Ingredients
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1/2 cup hazelnut
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200g jerusalem artichokes
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1 lemon
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1 cup baby spinach leaves
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1/4 cup pomegranate seeds
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1/4 cup chervil leaves
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1/2 tspn dijon mustard
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to season sea salt and freshly cracked pepper