Warm jerusalem artichoke, blood orange and feta salad

After so many parties, celebrations and sweets, a simple salad really goes down a treat! This delicious wintery salad combines two of my favourite ingredients and as soon as I saw this fabulous suggestion I didn't think twice to make it. The combination is fantastic and the sweet and sour flavours alongside all the different textures, are truly amazing. I served it as a mail meal and it was more than enough for 3 adults.


ingredients (serves 4 to 6 as a side dish): 750g of jerusalem artichokes, scrubbed and quartered 2 tbsp olive oil 4 blood oranges, plus juice of 1 (about 2 1/2 tbsp) 2 tsp Sherry vinegar 1 tbsp extra virgin olive oil 1/2 tsp clear honey 50g blanched hazelnuts, very roughly chopped 1 tsp cumin seeds, lightly crushed 100g feta, crumbled 25g pack flat leaf parsley, roughly chopped method: Heat the oven to 200ÂșC. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well and roast for 45 minutes, turning halfway through, until tender and turning golden. Meanwhile, peel and segment or slice the remaining oranges. Put the vinegar, remaining orange juice, extra virgin olive oil and the honey in a jug and whisk to combine. Season to taste. Scatter the cumin and and the hazelnuts over the artichokes and roast for another 5 minutes. Remove from the oven and cool slightly. Gently fold in the oranges, feta, parsley and the dressing and serve.

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