Serves: 4-6 people
A scrumptious yet simple vegetarian salad, courtesy of Hugh Fearnley-Whittingstall.
- 75g hazelnuts
- 600g Jerusalem artichokes
- 4 tbsp rapeseed or olive oil
- 2 sprigs thyme
- 1 or 2 bay leaves
- 1 tsp hazelnut oil
- ½ a lemon
- ½ an orange
- A couple of handfuls of winter salad leaves
- 75g hard goat’s cheese, shaved into strips with a vegetable peeler or crumbled
- Sea salt and freshly ground black pepper
1. First toast the hazelnuts. Preheat the oven to 180°C/gas 4. Spread out the nuts on a baking sheet in a single layer and place in the oven for about 5 minutes, until the nuts are lightly coloured and the skins blistered and cracked. Wrap the nuts in a clean tea towel, leave for one minute, then rub them vigorously inside the towel to remove the skins. Let the nuts cool completely then chop them very roughly (or leave them whole).
2. Turn the oven up to 190°C/gas 5 and put in a large roasting tin to heat up. Scrub the artichokes well and cut them lengthways into halves or quarters, depending on size – you need them in chunks about 1.5cm thick.
3. Put the artichokes in a bowl with 3 tbsp of the rapeseed or olive oil, the thyme, bay and a little salt. Toss together well, then tip into the hot roasting tin and roast for about 35 minutes until the artichokes are tender and lightly golden. Take the tray out about half way through cooking to turn the artichokes over. Allow to cool slightly.
4. Whisk the remaining tablespoon of oil with the hazelnut oil, and a good squeeze each of lemon and orange juice. Trickle over the warm artichokes. Add some salt and a few grinds of black pepper. Turn the artichokes over gently with your hands so that everything is well combined. Add the hazelnuts and the salad leaves, toss gently, then divide between serving plates. Scatter over the crumbled or shaved goat’s cheese and serve straight away.
Hstar 16:33, June 17, 2010 (UTC)