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Maggie Beer

Jerusalem Artichoke, Hazelnut and Pomegranate Salad

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.

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